Course Type
Soup
Dietary Restrictions
Gluten-free
4-6 Servings
Ingredients
1 large duck, cleaned and cut into pieces
2 cups mixed mushrooms, roughly sliced (choose from button, cremini, shiitake, etc.)
2 medium onions, chopped
3 cloves garlic, minced
1 liter vegetable stock
2 cups red wine (a variety suitable for cooking)
3 fresh thyme sprigs
Fresh black pepper and sea salt to taste
2 tablespoons olive oil
Fresh parsley or dill for garnish (optional)
Cooking Utensils
Large pot or Dutch oven
Sharp knife
Wooden spoon
Instructions
1. Heat the olive oil in your pot or Dutch oven over medium heat.
2. Add the duck pieces, seasoning them with salt and pepper. Cook until they're browned on all sides, then remove them and set them aside.
3. Now, in the same oil, add the onions and garlic. Sauté them until they're soft and golden.
4. Next, add the sliced mushrooms to the pot. Cook them until they've softened and released their juices.
5. Return the duck pieces to the pot. Add the red wine, scraping the bottom of the pot to release any stuck bits.
6. Once the wine has reduced a little, add the vegetable stock and thyme sprigs. Bring the bisque to a boil.
7. Reduce the heat and let the bisque simmer for about 2 hours or until the duck is tender and the flavors are well combined.
8. When it's ready, remove the duck pieces from the soup. Shred the meat from the bones and return it to the pot. Discard the bones and thyme sprigs.
9. Adjust the seasoning if necessary, then ladle the hot bisque into bowls. Garnish with fresh parsley or dill if desired.
10. Serve your Duck and Mushroom Bisque hot, with fresh crusty bread on the side for a complete The Witcher-inspired meal!
