Clam (Cockle) And Duck Soup

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   1. Salt duck breast and refrigerate at least four hours (preferably overnight).

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   2. Bring duck breast to room temperature.

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   3. Meanwhile, preheat broiler, cut duck skin/fat into 1/2 inch cubes and broil until crisp. Reserve two tablespoons of duck fat. Dry duck skins on paper towel.

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   4. Saute onions with a pinch of salt in olive oil and reserved two tablespoons of duck fat until translucent and softened.

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   5. Add wine and bring to boil. Add water and return to a boil.

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   6. Add capers, garlic, parsley, coriander, pepper, 1/2 teaspoon salt, and clams. Return to boil, then reduce heat and simmer covered until the clams are open (4-8 minutes).

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   7. Meanwhile, wipe salt from duck breast with a paper towel.

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   8. Remove clams and disgard any that are not open.

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   9. Add duck breast to clam broth, and simmer for 5-6 minutes (for rare).

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    10. Remove duck breast. Reduce heat to low and return clams to broth.

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    11. Slice duck breast thinly against the grain, cutting these slices into bite size pieces. Return duck breast to broth.

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    12. Stir and spoon into heated wide soup bowls. Garnish soup with crispy duck skin and sides of bowls with sprigs of fresh parsley.

* Per serving · 4 servings · Values may vary.

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