Red Cabbage Soup with Poached Egg and Smoked Duck

Description

Red cabbage soup with poached egg and smoked duck.

Ingredients

• Star anise - 1 piece
• Spanish onions - 1 head
• Red Currant - 15 oz
• Chicken Egg - 4 pieces
• Grated Ginger Root - 0 oz
• Roast duck - 5 oz
• Sugar - 0 oz
• Chicken Broth - 0 qt
• Red Grape Juice - 5 fl oz
• Vegetable Oil - 0 fl oz
• Champagne Vinegar - 0 fl oz
• Clove - 1 piece
• Cinnamon - 1 piece
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Finely chop the onion, heat oil in a deep skillet, and sauté the onion with sugar. Once the onion begins to caramelize slightly, add the finely chopped cabbage and simmer, stirring, for five to seven minutes.

Step 2

Add grated ginger, along with cloves, star anise, and cinnamon (you can tie the spices in a cheesecloth bag to make it easier to remove them later). Simmer the cabbage for a few more minutes, then pour in the wine, bring to a boil, and continue to simmer until most of the wine has evaporated.

Step 3

Add the broth, bring to a boil, then reduce the heat to low and simmer for about half an hour. Finally, season with salt and pepper. Use a blender to puree the soup until smooth.

Step 4

Bring salted water to a boil, add vinegar, then reduce the heat so that the water is barely simmering. Whisk the water to create a whirlpool and gently drop an egg into the center. After three minutes, use a slotted spoon to remove the egg and transfer it to cold water to prevent overcooking. Repeat this process four times.

Step 5

When serving, place the duck cut into thin strips on the plates, pour the soup, add poached eggs, and you can garnish with a leaf of purple basil.

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