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DUCK & POMEGRANATE SOUP

500 Soups by Susannah Blake
Sweet, yet astringent, pomegranate and fruity, full-bodied port come together beautifully in this richly flavored soup.
Serves 4


Ingredients

• 2 boneless duck breasts
• Salt and ground black pepper
• 2 shallots, finely chopped
• 2 garlic cloves, crushed
• 2 tbsp. all-purpose flour
• 4 1/4 cups chicken or duck stock
• 2 pomegranates
• 1/2 cup port
• Handful of parsley, chopped


Directions
Score the duck skin in a lattice pattern and rub with salt. Heat a large nonstick saucepan. Add the duck, skin down, and cook for 10 minutes. Pour away most of the fat, leaving about 2 tablespoons in the pan, turn the duck, and cook for 4 to 5 minutes. Remove and set aside.

Add the shallots and garlic. Cook gently for 2 to 3 minutes. Stir in the flour and cook for 1 minute. Gradually stir in the stock. Boil, reduce the heat, cover, and simmer for 10 minutes.

Meanwhile, halve the pomegranates. Hold one half over a bowl and tap the back of the peel with a wooden spoon to remove the seeds. Repeat with the remaining fruit. Reserve a quarter of the seeds. Put the remaining seeds in a sieve over a bowl, and press with a spoon to extract the juice. Stir the juice and port into the soup, with salt and pepper to taste.

Slice the duck into thin strips, add to the soup and warm through. Serve sprinkled with parsley and the reserved pomegranate seeds.
 

 

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