Senses Intertwine

by neverenteredmymind

Wonderful things that somehow all link together &make my heart swell.

The ohpioneer tumblr, and all of its wilderness goodness.

The brilliant sound of The Head and the Heart in a quiet bay.


&Duck Consomme: The most satisfying soup to make on a chilled October afternoon.


For the duck stock:
1lb of Duck bones and scraps
2 carrots, med dice
4 stalks of celery, med dice
2 yellow onions, med dice
1 large orange, halved
Spice mix of cloves, ginger, cinnamon stick, vanilla bean, and star anise

Roast duck bones and scraps at 350 for about 30 minutes, periodically pouring off the rendered duck fat (and saving for future use..such as duck confit), until golden brown. Put into a large stock pot, cover with cold water and bring to the boil. Skim off any impurities, reduce to a simmer, and add the mire poix, orange, and spices. Simmer gently for about 3 hours. Strain and cool.

For the Consomme:

2 carrots, med dice
4 stalks celery, med dice
4 onions, med dice
2 large tomatoes, large dice
3 chicken breasts, raw
5 egg whites

Puree the vegetables and raw chicken in a food processor, streaming in the egg whites, until smooth. Put the cold duck stock in a large stock pot, add the pureed mixture, stir and bring to a boil. Reduce heat to a simmer. The mixture will have formed a “raft” at the top of the stock. The acidity in the tomatoes work to draw the impurities to the surface, and the protein in the egg work to form the solid “raft”. Poke a hole in the top for ventilation. Simmer for 45 minutes to an hour. Carefully ladle out the clear liquid through the hole in the raft, and strain. The result will be a clear, flavor packed broth; or, quite frankly, love in a bowl.

Disclosure: The bottom photo is actually a chicken consomme, taken in the early days of my culinary school. But you get the idea:)