• April 06, 2020
Difficulty: Easy
Yield: 6


This is a rich dish with a terrific crispy duck skin and nutty butter garnish on top. Duck cracklings are made from the leftover skin after dressing a duck. Ask your butcher if he will sell you just the skin, or buy a duck or duck breasts and save the meat for another use. Alternatively, you can substitute crisped pancetta for the cracklings.
P.S:The soup can be made up to 3 days ahead and refrigerated. Garnish with the sorghum butter and cracklings just before serving.

Ingredients

For the soup 
4 medium sweet potatoes (about 2 lb. total) 
2 Tbs. unsalted butter 
2 Tbs. olive oil 
1 small yellow onion, finely chopped (3/4 cup) 
1 quart lower-salt chicken broth Kosher salt 
3/4 cup heavy cream 1
/4 cup buttermilk

 For theduck cracklings 
1 lb. duck skin (from 1 medium duck or 4 duck breasts) 
1 bay leaf Kosher salt For the sorghum brown butter 
4 Tbs. unsalted butter, cut into cubes 
2 Tbs. fresh lemon juice 
2 Tbs. sorghum syrup 
 1/2 Tbs. finely chopped fresh flat-leaf parsley Kosher salt

How to prepare

1.Make the soup 
Position a rack in the center of the oven and heat the oven to 350°F. Place the sweet potatoes on a baking sheet, and bake until tender, 40 to 50 minutes. When cool enough to handle, peel and cut the sweet potatoes into 3/4-inch pieces. Set aside. In a large (4-quart) saucepan, heat the butter and oil over medium low heat. Add the onion and cook, stirring occasionally, until softened, 10 to 15 minutes. Add the reserved potatoes, chicken broth, and 1 tsp. salt. Bring to a boil over mediumhigh heat, and then reduce the heat to medium-low or low and simmer for 15 minutes. Let cool briefly. Working in batches, purée the soup in a blender until smooth. Strain through a finemesh sieve into a clean saucepan. Add the heavy cream and buttermilk, and season to taste with salt.

2.Make theduck cracklings 
Slice the duck skin into 1/2-inch strips and place in a 10-inch heavy-duty straight-sided sauté pan. Add 1/4 cup water, the bay leaf, and 1 tsp. salt. Bring to a boil over medium high heat, reduce the heat to maintain a simmer, and cook until the water evaporates and the skin is golden-brown, 10 to 15 minutes. With a slotted spoon, transfer the skin to paper towels to drain. Season to taste with salt and let cool. Chop coarsely. 

3.Make the sorghum butter
 In a 1-quart heavy-duty saucepan, heat the butter over medium heat until the milk solids turn golden-brown, 5 to 6 minutes. Remove from the heat, and immediately add the lemon juice, sorghum, parsley, and 1/4 tsp. salt. To serve, reheat the soup, if necessary. Ladle the soup into 6 bowls. Spoon about 1 Tbs. sorghum brown butter over the top and sprinkle



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