Bisque of Duck and Cauliflower


  • 1 Long Island Duck
  • 6 quarts cold water
  • 2 cups onions, diced
  • 2 cups celery, diced
  • 2 cups carrots, diced
  • 1 bay leaf
  • 1 tbsp black peppercorns
  • 1 cup dry white wine

In a 2-gallon stockpot, place all of the above ingredients. Bring to a rolling boil and reduce to simmer. Cook until duck is tender and falling apart. Remove duck from stock and de-bone. Save skin for garnishing soup and dice the meat into 1/4-inch cubes. Set aside. Reserve 3 quarts of duck stock for soup


  • 4 cups chopped cauliflower, cooked meat from duck, 2-1/2 quarts reserved duck stock and duck skin baked in oven until crispy and brown
  • 1 cup butter
  • 2 cups onions, diced
  • 2 cups celery, diced
  • 1 cup bell pepper, diced
  • 1/4 cup garlic, minced
  • 1 cup flour
  • 2 1/2 quarts reserved duck stock
  • 1 ounce brandy
  • 1 pint heavy whipping cream
  • 1 cup green onions, sliced
  • 1 cup parsley, chopped
  • salt and cracked black pepper to taste

In a 2-gallon stock pot, melt butter over medium-high heat. Add cauliflower, onions, celery, bell peppers and garlic. Sauté approximately 25 minutes, stirring constantly until cauliflower can be mashed against the bottom of the pot. Allow to brown slightly. Add flour and stir, using a wire whisk, until white roux is achieved. It is all right if flour browns slightly. Add duck stock, one ladle at a time, stirring until all is incorporated. Add brandy and whipping cream, bring to a rolling boil and reduce to simmer. Cook approximately 30 minutes. Add duck meat, green onions and parsley. Season to taste using salt and cracked black pepper. When serving, add a small amount of julienned duck skin to garnish soup.

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