CREAM OF ONION AND SMOKED FILLET OF DUCK SOUP

Preparation Method :

• Preheat the oven.
• Peel and chop the onions and shallots.
• Boil 2 litre of water with 4 chicken stock cubes.
• In a saucepan, cook the shallots in a tablespoon of olive oil and stir in the onions.
• Fry gently for about 20 minutes and add the chicken stock and milk. Simmer until the onions are well cooked.
• Blend, season to taste, stir in the cream and nutmeg, then strain.
• In the mini round casseroles, place the duck slices on a layer of onion mixture, add some chilli pepper, cover and cook in the oven.