Pot On Fire, Duck Version Recipe

Name: Pot On Fire, Duck Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lbs. of skinless duckbreast; 0.5 lbs. duck sausage, grilled; 6 oz. diced onions; 6 oz. diced carrots; 4 oz. parsnip; 1.5 oz. black dried cherries; 1 bottle cherrie beer; 2 cups beef stock; 2 sprigs thyme; 2 garlic cloves; 2 tsp. asian 5 spice mix; puff pastry sheet; salt and pepper to taste; 0.5 oz. vegetable oil; 1 egg beaten

Servings: persons

1 lbs. of skinless duckbreast
0.5 lbs. duck sausage, grilled
6 oz. diced onions
6 oz. diced carrots
4 oz. parsnip
1.5 oz. black dried cherries
1 bottle cherrie beer
2 cups beef stock
2 sprigs thyme
2 garlic cloves
2 tsp. asian 5 spice mix
puff pastry sheet
salt and pepper to taste
0.5 oz. vegetable oil
1 egg beaten

1
Cut the duckbreast in cubes and season with the spice mix.
2
Grill the sausage lightly and let them cool. Clean the carrots, parsnip and onions and cut into medium dice.
3
Heat the oil and sear the duckbreast, take out the pan.
4
Add in the vegetables and sweat them. Put the duck back into the pan and add the beef stock. Now add the dry cherries and the beer and bring to a boil. When it comes to a boil add the garlic and thyme and reduce to a simmer. Let continue to simmer for one hour. Then cut the sausage in chunks and add to the soup, now season the soup and simmer for fifteen more minutes. Then turn off the heat and divide soup
5
into 4 soupbowls and let it cool.
6
Turn the oven on to 400 Fh.
7
Roll out the puff pastry to one eight of an inch and cot out four discs that are one inch wider than the bowl.
8
Put the eggwash on the edge of the disc and cover the bowl with the pastry. Make sure the pastry will stick, without damaging the pastry.
9
Apply a little eggwash on top carefully and let the bowl rest for ten minutes. Put it in the oven and bake for about 15 minutes.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lbs. of skinless duckbreast, 0.5 lbs. duck sausage, grilled, 6 oz. diced onions, 6 oz. diced carrots, and more.

Yes, Pot On Fire, Duck Version falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pot On Fire, Duck Version

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