Duck broth becomes a consommé made sensuous with the addition of a quail egg, whose runny, luxurious yolk accents each spoonful.
Recipes & Food Styling Scott Bagshaw. Art Direction Kari Wardrop. Photography Jerry Grajewski

Recipes & Food Styling Scott Bagshaw. Art Direction Kari Wardrop. Photography Jerry Grajewski

Duck consommé with quail egg and young vegetables 3
Duck consommé with quail egg and young vegetables 2
  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings

Ingredients

  • Bones from 1 whole duck
  • 1 onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 4 bay leaves
  • 12 Szechuan peppercorns or black peppercorns
  • 3 star anise pods
  • 1/4 cup fish sauce
  • 2 cups Chinese cooking wine
  • Coarse salt and freshly ground pepper, to taste
  • 1/2 cup carrots, finely diced and parboiled
  • 8 to 12 baby leeks or green onions,cut into 2-inch pieces, parboiled
  • 16 to 24 slices radish
  • 4 to 6 quail eggs
  • Olive oil, to garnish

Preparation

Preheat oven to 400 ̊F. Place bones, onion, carrot and celery on parchment-lined baking sheet and roast for 25 minutes. Remove from oven, let cool and place in large stock pot with bay leaves, peppercorns, star anise, fish sauce, wine and 3 quarts cold water. Bring to boil. Reduce heat and let simmer for 40 minutes. Strain consommé through fine mesh sieve or coffee filter. Reheat consommé and adjust seasoning.

To serve, divide carrots, leeks and radish in soup bowls. Crack one quail egg into each bowl. Pour 3/4 cup very hot stock into each bowl. Garnish with a drizzle of olive oil and pepper, to taste.