Chestnut Soup with Duck

Ingredients

• 1 untreated orange
• 1 onion
• 200 g chestnuts (cooked)
• 2 tbsp butter
• 750 ml poultry broth
• 150 ml whipping cream
• 40 ml cognac
• 1 smoked duck breast fillet (ca. 180 g)
• Salt
• black pepper (ground)

Instructions

1. 1.

   Wash the orange hot, dry rub and zest the peel into strips. Squeeze out the juice. Peel the onion and sauté with 150 g chestnuts in 1 tbsp butter in a hot pot until lightly golden brown. Deglaze with 700 ml broth, the orange juice and cream, bring to a boil and simmer gently for about 15 minutes.

2. 2.

   Chop the remaining chestnuts and sauté with the orange zest in the remaining butter. Deglaze with cognac and the remaining broth and reduce for a few more minutes.

3. 3.

   Slice the duck breast into thin slices.

4. 4.

   Puree the soup finely, season with salt and pepper, and if needed, further reduce or add broth. Serve in bowls garnished with orange-chestnut strips and duck slices.