Curried duck and butternut bisque

Posted on April 16, 2012

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I’ve adapted this recipe several times from the original shrimp butternut bisque I had at Brigsten’s in New Orleans last spring.  Over time I swapped the shrimp for duck, and then had to make it paleo.  This is a great cool weather soup that can be served a second course, or as an entree.

1 medium butternut squash

1 large shallot

4-5 cloves garlic

3-4 slices duck bacon

1 Tbsp duck fat

1 duck confit leg, or roasted duck leg

2 cups duck or chicken stock (preferably homemade)

2 tsp curry powder

1/2 tsp garam masala

1/2 tsp cayenne pepper

1 can organic coconut milk

salt and pepper to taste

Peel squash, remove seeds and cut into 1″ cubes.  Finely chop onion and shallots, and cut bacon into small pieces.  In a medium stock pot cook bacon until fat renders out and bacon begins to crisp.  Add shallots and cook 2-3 minutes.  Add garlic and cook until fragrant another 1-2 minutes.  Add extra duck fat and let it melt before adding squash.  Coat the squash well with onion mixture and cook, stirring frequently until squash is soft.   Meanwhile, shred duck into small pieces.  Add stock to pot and let mixture come to a simmer.  Using a hand blender, or a stand blender puree (in batches if necessary) everything in the pot with spices and coconut milk until smooth.  Add duck and let mixture simmer for 10-15 minutes to let flavors meld together.  Garnish finished soup with a bit of duck and a dash of cinnamon.  Enjoy!

 

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