Cream of Duck and Mushroom Soup
Cream of duck and mushroom soup is a thick, savory bowl built on duck stock, with chopped duck meat and sliced mushrooms folded through. Egg yolks whisked with milk thicken it gently, so no flour or roux is needed. The recipe comes from a collection by Chef Taylor Piercefield, who also made versions with morels. It is a good way to use leftover roast duck and the carcass stock.
Instructions
Pour the duck stock into a heavy saucepan, cover it, and heat it over medium heat until it is hot.
Stir in the thyme, chopped duck meat, and sliced mushrooms. Keep cooking until the mushrooms are tender when pressed with a spoon.
In a mixing bowl, whisk the egg yolks and milk together until the mixture looks smooth and evenly blended.
Pour the egg and milk mixture into the soup slowly, a little at a time, while stirring.
Keep stirring without pause until the soup starts to thicken and coats the back of a spoon.
Sprinkle in nutmeg if you like, then serve the soup right away.
Make it personal.
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