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1
If using duck leg, peel off skin and reserve.
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2
Remove meat from bones, discarding bones, and shred meat.
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3
Cut reserved duck skin into thin strips and in a small non-stick skillet cook over moderate heat until fat is rendered and skin is crisp and golden brown.
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4
Transfer cracklings with a slotted spoon to paper towels to drain and season with salt.
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5
With a sharp knife peel celery root and cut into 1/2-inch cubes.
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6
Thinly slice shallots and chop celery ribs.
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7
In an 8-quart heavy kettle cook vegetables in butter with salt and pepper to taste over moderately high heat, stirring, until golden, about 6 minutes.
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8
Add water and boil, uncovered, until celery root is very tender, about 15 minutes.
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9
In a blender puree mixture in batches (use caution when blending hot liquids) until smooth, transferring to a large saucepan.
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10
Stir in lemon juice and, if necessary, more water to reach desired consistency.
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11
Season soup with salt and pepper and keep warm.
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12
In a non-stick skillet heat duck meat over moderate heat, stirring, just until hot and season with salt and pepper.
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13
In a bowl whisk cream just until stiff peaks form.
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14
Serve bisque topped with duck meat, cracklings, and a dollop of whipped cream.
