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Roasted Pumpkin Soup With Crispy Duck Confit Relish Recipe


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Ingredients for 4 servings

4 cups chicken stock

Freshly ground black pepper

1 1/2 teaspoons black peppercorns

1/2 teaspoon freshly ground black pepper

2 cups shredded duck confit, recipe follows

1 cup julienne onions

1/4 cup pure cane syrup

3 cups peeled and diced pumpkin (1/4-inch diced)


4 bay leaves

2 tablespoons chopped chives

10 garlic cloves

1 cup heavy cream

4 duck leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds)

4 cups olive oil


1/4 teaspoon freshly ground nutmeg

1/4 cup roasted pumpkin seeds

1 teaspoon ground cinnamon

1 teaspoon chopped garlic

1 tablespoon plus 1/8 teaspoon kosher salt

Drizzle of olive oil

2 bay leaves

1/2 teaspoon table salt

4 sprigs fresh thyme

1/4 cup smooth peanut butter

2 tablespoons butter

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