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Parsnip Puree with Duck Rillettes

by Crimson Gourmet

Puree Party!



  • 3 tablespoons duck fat or butter
  • ¾ cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon minced peeled ginger root
  • ¾ cup thinly sliced carrot
  • ½ cup thinly sliced leek (one large leek white and light green part only)
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • 1 bay leaf
  • 3 ½ cups parsnips
  • 4 cups chicken broth
  • 2 pinches cayenne pepper
  • 1/8 cup cognac or brandy
  • ½ cup heavy cream
  • ½ cup shredded duck confit or duck rillettes
  • 4 toasted slices French baguette
  • freshly ground black pepper
  • black or white truffle oil


In a heavy saucepan cook the onion, garlic, ginger root, carrot, leek, bay leaf and cumin in the butter over medium heat, stirring, until the mixture is soft and just barely golden colored. Add the sliced parsnips and the broth, bring the liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until the vegetables are very tender. Purée the soup in a blender and return to the pan. If the soup seems to thick, stir in enough water or additional chicken stock to thin the soup to the desired consistency. Add, salt and pepper to taste.

To serve, pour the soup into four warm bowls. Spread 2 tablespoons of duck rillettes on each of the four pieces of toasted baguette and place one piece of toast and rillettes on the top of each bowl of soup. Grind pepper to taste on top of soup.  Drizzle with truffle oil. Makes about 5 cups, serves 4.



카지노사이트 6 Apr 10:45

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