Monday, August 20, 2012


2 cups dried chanterelle mushrooms, soaked for 30 minutes in hot water, liquid reserved

1 1/2 cups duck stock (recipe below)
2 tablespoons unsalted cultured butter

2-3 tablespoons bacon fat (from 2 strips thick cut cured bacon, reserve bacon)

3-4 shallots
1 cup heavy cream

For duck stock
1 duck leg and thigh bone
reserved liquid from chanterelle mushrooms
5 cloves garlic, whole, skin on
3 shallots, peeled and left whole
salt, to taste

2-4 cups water

For beer foam

1 teaspoon of Soy Lecithin
250 ml beer

Pour mushroom liquid and 2 cups water over bone from duck leg and add the garlic cloves and shallots. Cook on low heat for an hour, adding water as the water evaporates and reduces. Taste the broth at the end of the hour and cook longer until you've reached your desired taste. Add salt at the end. Strain through cheesecloth.

For Mushroom Bisque: Add butter and bacon fat to medium hot pan, once butter is melted add diced shallots and stir until shallots become fragrant. Add soaked chanterell mushrooms and stir until most of the butter and bacon fat has been soaked up by the mushrooms. Add duck mushroom stock. Simmer for a good 15 minutes. Add the cream and remove from heat. Taste soup and add salt to taste. Blend in high powered blender until smooth.

For beer foam: Heat beer in small saucepan for about 5 minutes to cook off some of the alcohol. Blend Lecithin and Beer in tall glass until foamy.

To plate, spoon bisque in to small bowl, top with beer foam and crumbled bacon pieces.

bacon recipe courtesy of: EAT. Your Best Friends, December 21, 2009

No comments: