Christmas Duck Soup with Star Anise
This recipe comes from three little halves and Aleksandra Mojsilovic
* 4-5 cups duck stock (see below for the recipe)
* 2 carrots, cut diagonally into 1/4-inch slices
* 1 two-inch long cinnamon stick
* 5 large scallions
* 2 small garlic cloves, smashed
* 2 tbsp double concentrated tomato paste
* 1 tbsp sugar
* 1 tsp Worcester sauce
* 4 whole star anise
* 6 black peppercorns
* 16 coriander seeds
* 1 bay leaf
* 1/4 cup dry sherry
* salt
Cut four scallions into large chunks. Slice one scallion thinly and keep for garnish.
In a large saucepan caramelize one tablespoon of sugar. (Be careful not to burn it, it happens quickly.) When sugar is caramelized add to it duck stock, carrots, scallions, garlic, bay leaf, star anise, cinnamon stick, peppercorns, coriander, tomato paste and Worcester sauce. Season with salt. Bring to a boil over medium-high heat. When the soup begins to boil, reduce the heat to low and simmer, covered, for 20 minutes. Add the sherry and simmer for another minute or two.
With a fork or slotted spoon, transfer the carrots and star anise to individual bowls. Discard the rest. Strain the broth and ladle it into the bowls. Garnish with the remaining chopped scallion and serve.
* carcass and bones from one duck
* 1 medium yellow onion, quartered
* 2 stalks celery, cut into large chunks
* 2 carrots, peeled and cut into large chunks
* 2 small parsnips, cut into large chunks
* 1 tsp juniper berries
* 4 black peppercorns
* 1 small bay leaf
* 1 sprig of thyme
Preheat the oven to 375F.
Arrange the bones in a roasting pan in one layer and roast until the bones are nicely browned.
Put the bones into a large stockpot. Deglaze the pan with a little bit of water and add to the pot. Cover the bones generously with cold water (you will need about 12 cups of cold water). Heat over medium heat until the liquid is about to bubble. Turn the heat to low, cover with lid partially and simmer for about three to four hours. Do not let the liquid boil.
Add the onion, carrots, parsnip, celery, peppercorns, juniper berries, thyme and bay leaf, and continue to simmer for another hour, partially covered. Strain the stock through a fine mesh strainer lined with two layers of cheesecloth into another pot or heatproof container. Season with salt to taste. Discard the solids. Cool the stock immediately in a sink full of ice water. Cover and place in the refrigerator overnight.
Remove solidified fat from surface of liquid and store in the refrigerator for two to three days or in the freezer for up to 3 months.
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