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Duck Prosciutto Soup |
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| Ingredients: |
4 oz Duck prosciutto, thinly sliced
1 quart duck stock
1 shallot, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
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1 cup cooked white beans (optional)
Fresh thyme and rosemary
Salt and pepper
Olive oil
Truffle oil (optional)
Fresh herbs (parsley or chives) for garnish
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| Procedures: |
In a large pot, heat a bit of olive oil over medium heat. Add shallot, garlic, carrot, and celery. Cook until softened.
Pour in duck stock, add fresh thyme and rosemary. Bring to a simmer.
Add white beans (if using) and season with salt and pepper to taste.
Let the soup simmer for 15–20 minutes to allow flavors to meld.
Just before serving, add thinly sliced duck prosciutto to the soup.
Drizzle with truffle oil (if using) and garnish with fresh herbs.
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| Notes: |
2024-12-06: The duck prosciutto from Hudson Valley is like a rock. The stock will be saved for Chinese Duck Soup, and the prosciutto will be discarded.
2024-11-29 Added to our cookbook.
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04/06/2025
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