1 lb. Maple Leaf Farms Skinless, Boneless Duck Breast Meat**, cut into 1 to 1-1/2 inch pieces

4 tablespoons olive oil

3 links cooked duck sausage, diced*

1/2 cup minced shallots

2 tablespoon minced garlic

1 stalk celery, diced

2 cups peeled 1/2-inch diced sweet potatoes

2 Granny Smith apples, peeled, cored and diced

2 cups chicken stock (or duck stock, if you have it)

1/2 cup dried cranberries

1 cup heavy cream

2 cups whole milk

2 tablespoons flour

3 tablespoons chopped chives

Salt and black pepper

1. Heat 2 tablespoons of the olive oil in a skillet or sauté pan. Add duck meat and sauté for 2 minutes, then flip over and sauté other side for another 2-3 minutes. Duck should still be slightly pink inside. Set aside.

2. Heat remaining oil in a soup pot. Add the duck sausage and cook about 1 minute. Add the shallots and continue sautéing for 2 minutes. Add the garlic, celery, sweet potatoes, apples and chicken stock. Bring to a boil. Cover and cook for about 15 minutes or until the potatoes are barely tender.

3. Add the cranberries, cream, milk, and flour to the soup and stir until it reaches a smooth consistency. Cook until the soup begins to thicken. Add the cooked duck meat and chives. Season to taste.