Monday, March 1, 2010

Sauerkraut and duck bisque

At first blush this might sound bizarre. But with some leftovers of choucroute garni, to take care of, this idea popped into my head. I probably should have labeled this in my category of "you will never make."

So that I don’t have to keep typing that French name, I’ll refer to this as a casserole. Mine included sausages, potatoes, carrots, onions, and, obviously, sauerkraut.

Pull out all of the sauerkrant and finely chop it. Put the vegetation, along with the liquid, into a food processor and puree. If you need more liquid, add some chicken stock. Put the puree and the sauerkraut back in the pan, heat it through and taste for seasonings. That’s all there is to it.

A word about sauerkraut: mine was homemade, not something that everyone is going to bother with. Don’t buy sauerkraut in a can off the shelf. Rather, get some in the refrigerator section. It usually comes in a plastic bag. Next tip: don’t rinse it unless you feel you must. Rinsing will remove a great deal of the flavor and the juice the sauerkraut’s in is the primary flavoring of the casserole.

I had 3 oz. of duck breast left from 2 days ago. I sliced in thin and, so that it would stay pink in the center, put the slices in the bottom of heated serving bowls before pouring the bisque over them.

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