Fennel foam soup with duck breast

Name: Fennel foam soup with duck breast
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Shallots; 400 g Potatoes; 2 Fennel tubers (approx. 250 g each); 1 TEASPOON Fennel seeds; 1 TABLESPOON Butter; 250 ml dry white wine; 600 ml Vegetable broth; 1 Entenbrustfilet (ca. 350 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Peanuts with wasabi; 150 g Whipped cream; 1 TABLESPOON good olive oil to drizzle on

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

Christmas Eve! We clean out the noble fennel-potato soup with tender fillet strips and Asian peanuts.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Shallots
400 g Potatoes
2 Fennel tubers (approx. 250 g each)
1 TEASPOON Fennel seeds
1 TABLESPOON Butter
250 ml dry white wine
600 ml Vegetable broth
1 Entenbrustfilet (ca. 350 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Peanuts with wasabi
150 g Whipped cream
1 TABLESPOON good olive oil to drizzle on

Directions

1
Peel and chop the shallots. Peel, wash and cut the potatoes into small pieces. Clean and wash the fennel. Cut 4-8 fine slices from 1 tuber for decoration. Cut the rest of the fennel into small pieces. Heat butter in a pot. Sauté shallots, potatoes, pieces of fennel and fennel seeds in it while stirring. Add wine and 600 ml broth. Bring to the boil, cover and cook for about 20 minutes until soft.
2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Cut the duck breast crosswise on the skin side, but do not cut into the meat. Place in a cold pan with the skin side down. Fry at medium heat for approx. 8 minutes until golden brown. Turn the fillet and fry on the meat side for about 2 minutes. Season with salt and pepper and place in an ovenproof dish with the skin side up. Cook in a hot oven for 8-10 minutes. Remove from the oven, cover and leave to rest for about 5 minutes.
3
Roughly chop the nuts. Cut duck breast into thin slices. Finely puree the soup, mix in the cream and possibly add some stock to the desired consistency. Season to taste with salt and pepper and pour through a fine sieve. Arrange the fennel slices, duck breast and nuts in soup bowls, sprinkle the fennel greens on top. Drizzle with olive oil as desired.