Fire, Onion soup, Duck dishes, Dmitry Shurshakov, We're not going anywhere, Recipes from the chef

Onion soup with duck kebab

Ingredients

Servings 2
  • 400 g onion
  • 14 g of salt
  • 30 g sugar
  • 130 g butter
  • 40 g vegetable oil
  • 80 g red wine
  • 240 g chicken broth
  • 60 g strong beef broth or demi-glace sauce
  • 40 g French fries
  • 120 g skinless duck fillet
  • 20 g sautéed onions

Cooking

Step 1

Cook duck kebab. To do this, turn the duck fillet with browned onions through a meat grinder. Form a kebab, fry in vegetable oil, bring in the oven until tender, 5-7 minutes at a temperature of 180 C.

Step 2

Fry thinly sliced onion in vegetable oil until soft, add butter and sugar. Caramelize over medium-high heat, add red wine, reduce to a boil, add chicken broth and beef broth or demi-glace sauce. Boil until the consistency of a thick soup.

Step 3

Serve onion soup with duck kebab topped with onion fries.

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