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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 10 |
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Erin Franzman of New York City, writes: After reading that duck was part of the Aztec diet, I put it in this simple, hearty tortilla soup for an unexpected, rich twist. Corn tortillas add both body and crunch to this filling dish. Try sliced avocado on top for a splash of cool, vibrant flavor. Ingredients:
3 large tomatoes (1 1/2 lb total), coarsely chopped |
1 medium onion, coarsely chopped (1 cup) |
1/2 cup loosely packed fresh cilantro leaves |
1/2 cup coarsely chopped shallots (2 large) |
2 garlic cloves, coarsely chopped |
1 1/2 lb fresh duck legs (not confit) |
1 3/4 teaspoons salt |
1 1/4 teaspoons black pepper |
1/4 to 1/2 cup olive oil |
12 (5- to 6-inch) soft corn tortillas |
3 cups reduced-sodium chicken broth (24 fl oz) |
3 cups beef broth (24 fl oz) |
1 cup dry red wine |
1 teaspoon dried thyme, crumbled |
1 teaspoon ground cumin |
garnish: coarsely grated cheddar or monterey jack cheese; lime wedges |
Directions:
1. Make soup: Purée tomatoes, onion, cilantro, shallots, and garlic in a food processor until smooth, about 1 minute.
2. Trim any excess skin from duck legs, then pat duck dry and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Heat 1/4 teaspoon oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown duck legs, skin sides down first, turning over once, until golden, about 9 minutes total. Transfer to paper towels to drain, reserving fat in pot.
4. While duck legs are browning, cut 7 tortillas into 1-inch pieces, then cut remaining tortillas into 1/8-inch-wide strips.
5. If necessary, add enough oil to fat in pot to measure at least 1/4 inch deep, then heat over moderate heat until hot but not smoking. Fry tortilla strips, stirring gently, until crisp and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Remove and discard any dark bits. Add remaining tortilla pieces to pot and fry, stirring gently, until crisp and golden, about 2 to 4 minutes. Carefully add tomato mixture (it will spatter), then stir in broths, wine, thyme, cumin, remaining 1 1/2 teaspoons salt, and remaining teaspoon pepper. Add duck legs and bring to a simmer. Simmer, covered, 30 minutes. Reduce heat and remove lid, then gently simmer, stirring occasionally, until duck legs are very tender, about 2 1/2 hours more. (Duck legs will not be tender until end of cooking; tortilla pieces will disintegrate and thicken soup.)
6. Transfer duck legs to a cutting board. When cool enough to handle, discard bones from duck, then cut meat (with skin) into 1/2-inch pieces. Skim off any fat from surface of soup, then stir in duck meat. (Soup will be thick; thin with water if desired.) Season with salt and pepper and serve with tortilla strips.
7. Cooks' notes: Soup can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Keep fried tortilla strips in an airtight container at room temperature.
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