Red Curried Sweet Potato Soup with Crispy Duck Confit and Wilted Tatsoi
Recipe courtesy of Vincent Horville, Executive Chef, The Metropolitan Club of the City of Washington (D.C.)
- duck stock - 32 ozs.
- unsweetened coconut milk - 14 ozs.
- fresh ginger - 2 tsp., grated
- kafir [lime leaf] - 2 leaves
- lemongrass stalk - 1 ea.
- sweet potatoes - 3 ea., large, skin on, oven-roasted for 45 minutes at 350°F, peeled and mash
- red curry paste (Tom-yom paste) - 1 Tbsp.
- fresh garlic, crushed - 2 Tbsps.
- lime juice - 4 ea.
- lime zest - 1 ea.
- sweet onions - 1 cup, diced
- smoked bacon - 4 lb.s
- Tatsoi leaf - 1 lb.
- duck leg confit - 6 oz., shredded
- scallions - 2 Tbsps., finely sliced
- For the Broth Base: Bring the duck stock and
coconut milk to a boil with the ginger, Kafir leaf and the
lemongrass stock, split in the middle. Then simmer and add
the sweet potato purée.
- In a nonstick pan, sauté the red curry to taste then add ginger and garlic. Sauté for a couple of minutes, then add lime juice and zest. Mix all ingredients with the cooking broth and let simmer (not boil) for 30 to 40 minutes, covered. Adjust seasoning as needed after that and keep warm until serving.
- Sauté the sweet onion with the bacon until a nice blond color is obtained. Drain excess of rendered fat and add the Tatsoi to wilt.
- Serve the soup and garnish with the bacon and Tatsoi on top. Top with duck confit. (Chef’s note: The confit can be reheated in a flash in your microwave or crisped in a broiler while cooking the bacon.) Top with slivered scallion and serve immediately.
- Optional garnishes: 1 pack rice stick noodles or bean thread noodle, fried and/or oranges.