Winter duck soup [serves four]

[Skill level: Low, approximate time (with prep): 1hr to 1hr 20, clean-up: Depends on duck prep]

Equipment:

Cutting board

Sharp kitchen knife

Pressure cooker

Large saucepan

Immersion (stick) blender

Ingredients:

Duck carcass (leftovers, preferably with fat and juices)

1 large red onion (rough dice)

2 large white onions (rough dice)

4 cloves garlic (peeled, bruised)

Thumb sized piece fresh ginger root (cubed)

1 dried medium heat chilli (stem removed, rough cut)

1tsp smoked paprika

3tsp chinese five spice

1tsp allspice

1tsp cumin

Fine zest of one orange

125ml cooking sherry or port

125ml cooking wine (red)

Approx 15 cup mushrooms (rough dice)

3 portabello mushrooms (rough dice)

1/2 cup dried mixed forest mushrooms

2 large white potatoes (rough dice)

Prior preparation:

Using all of the duck leftovers, strip off any remaining meat, reserve also reserving approx 1tbsp fat; then pressure cook the bones, remaining fat, and juices with water to make stock.

Place the dried mushrooms in a small bowl, pour over enough boiling stock to cover, and leave for 20 minutes.

Method:

In a large saucepan fry off onions in duck fat on medium low heat until translucent.

Add the garlic, ginger, chilli, orange zest, and spices, stirring well to incorporate.

Once coloured and well mixed, add the wine and sherry. Turn heat to high and reduce until thick.

Pour in the revitalised bowl of mushrooms, along with the diced potatoes.

Add all remaining chopped mushrooms, along with enough additional stock to come close to the top of the vegetables.

Bring to the boil, then turn down to a simmer, cover, and leave for 20-30 mins depending on texture.

Turn of heat, blend with immersion blender until smooth. Re-add the stripped duck meat, stir, then serve in wide bowls.

Optional extras:

Garnish with finely chopped spring onions or chives and a swirl of crème fraiche or yoghurt depending on preference.

Ideally served with a crusty toasted bread.

bon appetit