Description
Autumn... Cool weather... I Want a bright, spicy, delicious! And let's prepare a soup of these wonderful fall vegetables: slightly sharp turnips, sweet carrots and pumpkins, and spicy onions. And add tender and juicy - chic baked duck... Let the fall will be bright!
Ingredients
-
Turnips
250 g
-
Carrots
250 g
-
Pumpkin
250 g
-
Onion
150 g
-
Broth
1 l
-
Soy sauce
3 Tbsp
-
Wasabi
1 tsp
-
Black pepper
0.5 tsp
-
Turmeric
0.25 tsp
-
Cream
100 ml
-
Salt
-
Sugar
1 tsp
-
Duck
0.5 piece
-
Soy sauce
5 Tbsp
-
Sesame oil
1 Tbsp
-
Salt
0.5 tsp
Cooking
The first thing we'll do duck. Cut off excess fat. The skin should be cut crosswise, so as to better absorb the marinade.
Put in tall pot, pour soy sauce, add sesame oil and put into the fridge to marinate for at least an hour. Turn over periodically, so the meat is evenly marinated.
When the duck is marinated - begin to cook. Grease the grill pan with vegetable oil and fry the fillet for 3 minutes on each side.
Place the breast in a bowl for baking, pour the remaining marinating sauce and bake in a preheated 200 degrees oven for 25-30 minutes.
While the duck is baked, pour in a tall saucepan with vegetable oil and fry roughly chopped onion until Golden brown.
Add turnips and carrots. Fry for another 10-15 minutes.
Add the pumpkin (I have frozen, so additionally not fried). Pour the broth and up to 25-30 minutes after boiling on low heat.
When our vegetables are cooked, add turmeric, black pepper, wasabi, sugar. Porirua immersion blender. Add the cream and soy sauce. Taste for salt. If you want slightly doselevel.
Cut into serving slices of duck breast and add to soup. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.