| Duck, & Caramelized Apple
Soup Spa Eastman Serves six. 5 Tbsp.olive oil 2 firm apples, peeled, cored and diced (1/4 in) 2 Tbsp.fine cane sugar 1 Tbsp. red wine vinegar 5 shallots (7 oz.), finely chopped 2 garlic buds, finely chopped 1 celery spear, sliced lengthwise then minced 8 cups chicken stock 1 bay leaf 2 tsp. freshly grated ginger a hint of Cayenne pepper 1 Tbsp.sea salt a pinch of black pepper 1 duck breast, skinned and cut in 1/2 in. cubes 2 small endives (5 oz.) 2 Tbsp.finely chopped green onion 2 Tbsp.Teriyaki sauce 2 Tbsp.balsamic vinegar 1 Tbsp.arrowroot 2 Tbsp.tamari 1. In a large stockpot, heat 2 Tbsp. oil and toss apples for 3 minutes to brown all sides. To caramelize, sprinkle with cane sugar and increase the temperature stirring constantly. When all sides are caramelized, add red wine vinegar and remove from heat. Stir well and transfer to another dish. 2. In the same pot, pour 2 Tbsp. oil and cook shallots, garlic and celery until softened, about 2 minutes. Add chicken stock, bay leaf, ginger, Cayenne pepper, salt, pepper and bring to a boil. Reduce heat and simmer, uncovered for 15 minutes. 3. Meanwhile, in a non-stick pan, heat 1 Tbsp. oil and sauté duck cubes for 3 minutes. Season with a pinch of salt and pepper, transfer to another dish and set aside. 4. Trim the ends of the endives, cut lengthwise, remove the bitter hearts and slice thinly. 5. Add green onions, endives, Teriyaki, balsamic vinegar and caramelized apple mix to the soup. 6. To thicken, dissolve arrowroot with the tamari in a small bowl then add to the soup stirring constantly. Add the duck and cook for 3 minutes. 7. Adjust the seasoning by adding salt, pepper and / or Cayenne to taste.
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