Duck consommé with quail egg and young vegetables
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
Ingredients
Bones from 1 whole duck
1 onion, coarsely chopped
2 carrots, coarsely chopped
4 ribs celery, coarsely chopped
4 bay leaves
12 Szechuan peppercorns or black peppercorns
3 star anise pods
1⁄4 cup fish sauce
2 cups Chinese cooking wine
Coarse salt and freshly ground pepper, to taste
1⁄2 cup carrots, finely diced and parboiled
8 to 12 baby leeks or green onions, cut into 2-inch pieces, parboiled
16 to 24 slices radish
4 to 6 quail eggs
Olive oil, to garnish
Preheat oven to 400 ̊F. Place bones, onion, carrot and celery on parchment-lined baking sheet and roast for 25 minutes. Remove from oven,
let cool and place in large stock pot with bay leaves, peppercorns, star anise, fish sauce, wine and 3 quarts cold water. Bring to boil. Reduce heat and let simmer for 40 minutes. Strain consommé through fine mesh sieve or coffee filter. Reheat consommé and adjust seasoning.
To serve, divide carrots, leeks and radish in soup bowls. Crack one quail egg into each bowl. Pour 3⁄4 cup very hot stock into each bowl. Garnish with a drizzle of olive oil and pepper, to taste. Serves 4 to 6.
