Lentils and root vegetables are the perfect accompaniment to this luscious and wild duck soup. See previous post for marinade and cooking of duck. Saute onions, carrots, celery,add water, a beef and a chicken bouillion cube, garlic,bayleaf, sage,mint and simmer a half hr until vegetables are tender. Add finely diced cooked duck breast,frozen garden tomatoes and get hot. Serve w/ artisan bread for dunking. Cabernet on the side. Yaas.
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