Instant Borscht with Confit Duck                

 tags (edit): Gourmet Magazine @Vogel @Try Soon! Soup Main Dish  

 

We tweaked this Old World sweet-and-sour dish with confit duck, and the amazing result knocked us out.

Ingredients

1 (33-oz) jar borscht with shredded beets
1 (14.5-oz) can reduced-sodium beef broth (about 1 3/4 cups)
1 (8-oz) can tomato sauce
1 medium onion finely chopped
4 confit duck legs at room temperature
1 (10-oz) bag coleslaw salad mix
1 teaspoon caraway seeds toasted
1/2 teaspoon salt
1/2 teaspoon black pepper
3 each whole cloves
1 (16-oz) jar) sliced pickled beets liquid reserved and, if desired, beets coarsely chopped
1/2 cup chopped fresh dill


 

Instructions
 Accompaniment: sour cream preparation
Bring borscht, broth, tomato sauce, and onion to a boil over high heat in a 4- to 5-quart heavy pot.

Meanwhile, coarsely shred duck meat, discarding skin and bones.

Stir coleslaw, caraway seeds, salt, pepper, cloves, duck meat, reserved liquid from pickled beets, and half of dill into borscht mixture. Return to a boil, then reduce heat and simmer, covered, until onion is tender, about 15 minutes.

Stir in pickled beets and simmer until heated through. Discard cloves if desired, then serve soup with sour cream and remaining dill.

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Yields: 4 Servings
     Gourmet magazine, January 2007, page 104


 notes: 

Cuisine:  

Main Ingredient:   Beets