Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
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Cheese and beer soup with duck confit
INGREDIENTS :
- 30 ml (2 tbsp.) Duck fat
- 500 ml (2 cups) leek whites, cut into rings
- 1 large French shallot, finely chopped
- 2 carrots, finely diced
2 stalks of celery, finely diced - 2 garlic cloves, finely chopped 30 ml (2 tbsp.) Fresh thyme
80 ml (1/3 cup) flour
60 ml (1⁄4 cup) unsalted butter
500 ml (2 cups) poultry broth - 1 bottle of BEER LA P'TITE CABANE 500 ml (2 cups) milk
- 5 ml (1 teaspoon) dry mustard 1/2 teaspoon (2.5 ml) ground nutmeg
- 2 cups (500 ml) gouda cheese, grated
- 500 ml (2 cups) gruyere cheese, grated 1 cooked duck leg, boneless and roughly chopped
- 227 g fresh oyster mushrooms, roughly chopped Ground pepper
PREPERATION :
- In a large pot over medium heat, heat the duck fat and sweat the shallot with the leeks for 4 minutes.
- Add the carrots, celery and garlic then cook for another 5 minutes. Add the thyme and pepper.
- Sprinkle everything with flour then add the butter and cook, stirring, for 3 minutes. Add the milk and break up the lumps with a whisk. Add the beer, chicken broth and the rest of the spices then mix well. Simmer over low heat for about 12 minutes or until the vegetables are tender.
- Lower the heat and put everything in a food processor or a blender arm. The texture should be smooth!
- Add the cheese and melt, stirring regularly. Adjust the seasoning if necessary. Add a little broth if the soup is too thick.
- Meanwhile, in a pan over medium heat, heat the duck confit and iloche with the oyster mushrooms then sauté for about 4 minutes. Garnish the soup with this mixture then enjoy !!
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