Duck soup with Madeira from Kitchen of Light: New Scandinavian Cooking with Andreas Viestad by Andreas Viestad

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Notes about this recipe

  • ethedens on March 04, 2025

    This was so good. Poached duck in broth and then turned the skin into a crisp for the top. Also fried some sage to top the soup with and subbed oat milk for cream due to a dairy allergy. I think next time I would cut my duck skin crisp into smaller pieces and maybe turn the sage into a sage oil. Also I don't think oat milk was an adequate cream replacement. This was so good, though. 4/5 INDEX NOTE: peas should be sugar snap peas, missing the sage, whole duck should be cooked duck or chicken meat which is optional.

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