Creamy chestnut and duck soup by hqk11552

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									Creamy chestnut and duck soup

1 white onion
2 garlic cloves
1 can undrained whole chestnuts
90ml Campbells chicken stock
¼ cup pouring cream
1 maryland confit of duck breast

1 Preheat oven 220°C fan forced.
2 Heat oil in a medium saucepan over medium heat, add onion and garlic, cook for 2
minutes or until onion light golden. Add chestnuts and chestnut juice, stock and cream
and bring to the boil, cook for 5 minutes or until chestnuts are tender.
3 Process or blend until smooth, adding a little water if the soup is too thick.
4 Heat oil in a small frying pan over medium-high heat, add duck breast and cook for
1-2 minutes on each side or until duck starts to colour. Transfer to the oven and roast
for 5 minutes or until skin becomes crispy. Set aside to rest. Slice duck into thin
strips.
5 Pour soup into a shallow bowl, top with sliced duck breast, serve.

								
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