Ginger and Leek Duck Chowder

Student Finalist 2014, Warren Watson, Houston Community College, Houston, TX

Serving Size {4-6 Servings}

Ingredients


Chowder:
Duck Seasoning (see recipe below)
4 Maple Leaf Farms Duck Legs
5 Tbsp Butter, divided
8 Tbsp Olive Oil, divided
1 Small Onion, small dice
5 tsp Ginger, shredded
2 Cloves Garlic, minced
2 Stalks Celery, small dice
2 Leeks, small dice
1 Red or Yellow Bell Pepper, seeds removed, small dice
4 cups Duck Broth or Vegetable Broth
4 oz All-Purpose Flour
3-1/2 cups Whole Milk
1/2 tsp Dried Thyme
Salt and Freshly Ground White Pepper, to taste
Fresh Thyme, garnish
Leeks, finely sliced, garnish


Duck Seasoning:
1/2 tsp Garlic Powder
1/2 tsp Paprika
1/2 tsp Ginger Powder
1/2 tsp Onion Powder
1 tsp White Pepper
2 Tbsp Salt

Directions

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Duck Seasoning:
Add all seasoning ingredients to small bowl and mix well.


Duck Legs:
Apply seasoning mixture to duck legs. In a large soup pot, add 2 tablespoons of butter and 4 tablespoons of olive oil. Bring to a medium heat to combine. Place seasoned duck legs in pot and sear until golden brown, making sure not to cook all the way through.

Place seared duck legs in roasting pan. Roast at 350 degrees F for 45 minutes. Remove from roasting pan and let rest 10 minutes. After duck legs have cooled, shred the meat and set aside. Reserve some meat to garnish the top of the chowder.


Ginger and Leek Duck Chowder:
Pour fat from seared legs through a strainer and reserve for another use. Wipe out the pot then combine the remaining 4 tablespoons of olive oil and the remaining 3 tablespoons of butter. Bring to a medium heat to combine. Add the onion, ginger and garlic and cook for 2-3 minutes.

Add celery, leeks and peppers and cook an additional 3-4 minutes. Add the duck broth or vegetable broth and cook until vegetables are tender. This will take about 10 minutes.

Add the shredded roast duck meat and continue cooking. In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot and stir. Add thyme, salt and pepper. Let the soup simmer for 20-30 minutes on the stove. Stir occasionally.

Garnish chowder with shredded duck, leeks and fresh thyme, if desired.





2014 Chef Recipe Contest


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