While Chef Rogalski uses a pressure cooker to prepare this flavour-rich soup, it can be prepared as well in a large, heavy saucepot. While he suggested buying the Duck Confit, Chef Craig Flinn of Chives Restaurant in Halifax provides a good basic recipe.
- 4 Tbsp canola oil
- 2 cups diced celery
- 2 cups chopped onion
- 3 cups diced apple
- 5 Tbsp peeled and grated ginger root
- 2 garlic cloves, crushed
- 1/3 cup curry powder (as spicy as you like)
- 4 Tbsp star anise powder
- ¼ tsp ground coriander
- 15 cups duck broth or rich chicken broth
- 1 bay leaf
- 3 cups black or green lentils
- 3 cups duck confit or shredded duck meat
- ¼ cup coarsely chopped mint
- ¼ cup coarsely chopped cilantro
- Salt and pepper to taste
In the pressure cooker heat oil over medium-high heat. Add celery, onion and apple; cook, stirring occasionally until lightly browned.
Add ginger, garlic, curry, star anise and coriander; cook, stirring approximately 1 minute.
Add broth, lentils and bay leaf; heat to boiling over high heat.
Reduce heat to low, cover and cook according to instructions as per your pressure cooker.
Cook for 30 minutes. Once cooked, season to taste. Garnish with a healthy portion of duck confit, fresh mint and cilantro.
Chef Paul Rogalski Rouge Restaurant, Calgary, AB
Calgary born, Paul Rogalski is renowned for his passion for exceptional cuisine created from homegrown and sustainable food. He is co-creator of acclaimed Rouge Restaurant, ranked as one of the “World’s Top 100 Restaurants for 2010” by the prestigious S. Pellegrino awards and “Restaurant of the Year 2010” by Avenue Magazine. Rouge exemplifies reliance on fresh ingredients from local purveyors, as well as from the restaurant’s own summer garden. In 2009 Paul received special recognition “For Leadership and Support of Organic and Sustainable Cuisine” from the Monterey Bay Aquarium for his work as a Seafood Watch Ambassador. The New York Times claimed Paul’s tasting menu as one of the highlights of Calgary’s new dining scene.