If you feel like getting fancy on your clear liquid diet, then fulfil the temptation with this Asian-inspired Duck Consommé.
While consommé is a traditional French style of soup, this variation brings in an Asian influence with ginger, coriander and Chinese greens.
Duck has a tendency to be fatty, but it is important for this recipe to try and source duck with little fat, as you will ultimately be trimming off and also skimming off the fat. The less fat the duck has in the first place, the less mess and work there will be to remove it.
Rather than using egg white to clarify this consommé, instead we will be using time. After cooking, the consommé is rested in the fridge overnight – this allows the fat to separate and rise to the surface of the soup. The next day, the soup is skimmed to remove the fat, leaving clear consommé ready to enjoy.
I recommend making this a few days in advance and keeping it in your fridge, so it is ready to enjoy when the big day arrives.
Duck Consommé for clear liquid diet
Cooking Time: 2 hours 30 minutes + Overnight (7-8 hours) rest
Servings: 4
Ingredients
- 1 duck carcass + 2 legs or any giblets, all fat trimmed off
- 1 large onion, coarsely chopped
- 2 carrots, chopped
- 1 parsnip, chopped
- 1 leek, chopped
- 4 garlic cloves, chopped
- 1 inch (2.5cm) piece fresh root ginger, peeled & sliced
- 1 Tbsp black peppercorns
- 4 sprigs thyme
- 8 sprigs coriander
- 2 spring onions, sliced
- Watercress or Chinese leaves, shredded
- Salt to taste
Method
- In a large stock pot, place all ingredients.
- Fill pot with water until ingredients are just covered.
- Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
- Reduce heat to low and gently simmer for 1.5-2 hours.
- Strain into a bowl through a muslin-lined sieve. Discard all solids including bones, meat and vegetables.
- Adjust salt and pepper according to taste.
- Pour consommé into a large jug or container, and allow it to cool to room temperature. Once it has reached room temperature, place it in refrigerator overnight (7-8 hours).
- The next day, remove any congealed fat that has risen to the surface with a spoon using a skimming motion. Blot the surface with kitchen paper to remove any remaining fat.
- Leave the soup covered in the fridge until you are ready to serve.
Nutritional Info | Calories: 182cal | Proteins: 26g | Carbohydrates: 5g | Fat: 6g
