Maple Farms Duck Duo * Recipe

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until translucent, about 5 minutes.

Add Pumpkin and Broth

Stir in the pumpkin puree and vegetable broth. Bring to a simmer, and let it cook for about 15 minutes.

Blend the Soup

Using an immersion blender, puree the mixture until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.

Finish with Cream and Seasoning

Stir in the heavy cream, nutmeg, salt, and black pepper. Warm through before serving.

Prepare Duck Confit

In a heavy pot, submerge duck legs in duck fat and cook on low heat for about 2-3 hours until tender and falling off the bone. Remove and shred the meat.

Make Potato Rosti

In a bowl, combine grated potatoes with shredded duck meat, parsley, salt, and pepper. Form into patties.

Cook Rosti

In a skillet, heat a little duck fat over medium-high heat. Fry the patties until golden brown and crispy on both sides, about 4-5 minutes per side.

Cook Carrots

In a saucepan, combine sliced carrots, grated ginger, water, and honey. Bring to a boil.

Simmer

Reduce heat and let it simmer for about 10-15 minutes until carrots are tender. Add salt and olive oil to taste.

Serve

Serve the carrot ginger mixture warm alongside the duck confit rosti and pumpkin velouté.