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Duck soup with blueberries

Serves 4
Autumn

  • 200 g duck breast
  • 2 onions, thinly sliced
  • 600 ml game stock
  • 3 cm fresh ginger
  • 1 tablespoon honey
  • 125 g blueberries
  • 1 tablespoon Chinese 5-spice powder

Heat a casserole over a medium flame and fry the duck breasts on their fatty skins for about 8 minutes, without additional fat and uncovered. Halfway through turn down the heat a little. Turn the duck over and fry for another 30 seconds. Remove from the pan. Remove and discard the skin and season the meat with salt.

Gently fry the onion in the remaining fat until soft and golden, covered with a lid. This may take 15 minutes. Add 500 ml water plus the stock, ginger, honey and the blueberries (keeping some for a garnish) and simmer for 5 minutes. Season with the 5-spice powder and about 10 grams of salt.

Slice the duck breast very thinly and add to the soup. Serve and garnish with the rest of the blueberries.

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