📝 About This Recipe
This Duck Consommé is the pinnacle of classical French technique, transforming a rustic stock into a crystal-clear elixir of deep, roasted poultry flavor. By using a traditional 'clarification' or 'raft,' we strip away impurities to leave behind a broth that is as visually stunning as it is intensely savory. It is the ultimate sophisticated starter, offering a silky mouthfeel and a complex aroma of star anise and toasted mirepoix.
🥗 Ingredients
The Rich Duck Stock
- 4 lbs Duck carcasses and wings (chopped into small pieces for maximum surface area)
- 2 Yellow onions (unpeeled and halved to add golden color)
- 2 large Carrots (roughly chopped)
- 2 Celery stalks (roughly chopped)
- 1 Garlic bulb (halved crosswise)
- 4 quarts Cold water (always start with cold water for clarity)
- 1 tablespoon Black peppercorns (whole)
- 1 whole Star anise (adds a subtle, professional depth)
The Clarification (The Raft)
- 1 lb Lean ground duck meat (must be very cold and very lean)
- 6 large Egg whites (whisked until slightly frothy)
- 1/2 cup Carrots (finely minced (brunoise))
- 1/2 cup Leeks (white parts only, finely minced)
- 1/2 cup Celery (finely minced)
- 1 tablespoon Tomato paste (the acid helps coagulate the proteins)
Finishing & Garnish
- 2 tablespoons Dry Sherry (optional, for a classic finish)
- to taste Kosher salt (season only at the very end)
- 1 small bunch Fresh chives (finely snipped for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C). Place the duck carcasses and wings in a large roasting pan and roast for 35-45 minutes until deeply browned and the fat has rendered.
-
2
Transfer the roasted duck to a large stockpot. Discard the excess fat from the roasting pan, then deglaze the pan with a splash of water, scraping up all the brown bits (fond), and add that liquid to the pot.
-
3
Add the onions, carrots, celery, garlic, peppercorns, and star anise to the pot. Cover with 4 quarts of cold water.
-
4
Bring to a very slow simmer over medium heat. Do not let it boil vigorously, as this emulsifies fat and makes the stock cloudy. Simmer uncovered for 3-4 hours, skimming any foam that rises to the surface.
-
5
Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids. Refrigerate the stock overnight so the fat solidifies on top.
-
6
The next day, carefully remove and discard the solidified layer of duck fat. You should have a concentrated, jelled stock.
-
7
In a large bowl, prepare the 'raft' by mixing the ground duck, egg whites, minced carrots, leeks, celery, and tomato paste until well combined.
-
8
Place the cold, degreased stock in a clean pot and whisk in the raft mixture. Turn the heat to medium-low.
-
9
Whisk gently and constantly until the stock reaches about 120°F (50°C). This prevents the eggs from sticking to the bottom before they rise.
-
10
Stop whisking as the raft begins to float to the surface. Use a spoon to poke a small hole (a 'chimney') in the center of the raft so you can see the liquid bubbling through.
-
11
Simmer very gently for 45-60 minutes. The raft will act as a filter, trapping all microscopic impurities. The liquid visible through the chimney should become crystal clear.
-
12
Carefully ladle the clear consommé out through the chimney, or use a siphon, being careful not to disturb the raft. Strain one final time through a sieve lined with a coffee filter or damp muslin.
-
13
Return the clear broth to a clean pot. Stir in the sherry if using, and season with salt to taste. Serve piping hot in warmed bowls, garnished with fresh chives.
💡 Chef's Tips
Never let the consommé boil once the raft has formed, or the turbulence will break the raft and cloud the soup. Always start with cold stock when beginning the clarification process to ensure the proteins coagulate slowly and effectively. If the consommé is still slightly cloudy, you can repeat the clarification process with two egg whites, though this may slightly dilute the flavor. Use a 'chimney' hole to baste the top of the raft occasionally with a little liquid to keep it from drying out. Season with salt only at the very end; as the liquid reduces during the process, it becomes naturally saltier.
🍽️ Serving Suggestions
Serve with a side of toasted brioche points topped with a thin slice of seared foie gras. Pair with a glass of chilled Amontillado Sherry to echo the nutty notes in the broth. Add a few 'Duck Royal' custards (savory egg custards) to the bottom of the bowl before pouring the hot broth over. Garnish with blanched julienned vegetables or tiny chive blossoms for a high-end restaurant presentation. Accompany with a crisp, acidic white wine like a dry Alsatian Riesling to cut through the richness.