Danish Soup (Potage à la Danoise)

Ingredients

• 1 duck duck
• 1 fillet duck breast fillet
• 5 medium artichoke hearts, cooked
• 1 liter Espagnole sauce (brown sauce)
• 0.1 liter (100 ml) duck essence
• 0.1 liter (100 ml) Marsala wine
• 75 grams butter

Instructions

1. Roast the duck as you would for Salmis. Remove and reserve one breast fillet for the garnish quenelles. Completely debone the remaining duck and pound the meat finely. Fold the pounded duck meat with 5 medium cooked artichoke hearts; purée this mixture and incorporate it into 1 liter of very light Espagnole sauce made with game stock.
2. Pass the soup through a fine chinois (conical sieve). Heat without allowing it to boil. At the last moment, finish the soup with 100 ml of duck essence extracted from the carcass and bones, 100 ml of Marsala wine, and 75 grams of butter, monter au beurre (swirl in the butter to emulsify).
3. Garnish: small quenelles (poached dumplings) in fluted form made from a forcemeat prepared with the reserved fillet, and julienne (thin matchsticks) of mushrooms.