Potage à la Danoise (Danish-Style Duck Purée Soup)

Ingredients

• 1 duck
• 5 medium artichoke bottoms
• 1 litre very clear game sauce Espagnole
• 1 décilitre duck essence
• 1 décilitre Marsala
• 75 grammes butter
• Mushrooms

Instructions

1. Take one fillet off the duck and reserve it for the quenelles of the garnish.
2. Roast the duck as for a Salmis, then bone it entirely.
3. Pound the flesh with 5 cooked medium artichoke bottoms.
4. Work the resulting purée into 1 litre of very clear game sauce Espagnole.
5. Pass through the tammy and heat without boiling.
6. At the last moment, finish with 1 décilitre of duck essence drawn from the carcass and trimmings, 1 décilitre of Marsala, and 75 grammes of butter.
7. For the garnish, make a forcemeat with the reserved fillet and shape it into small fluted quenelles; add a julienne of mushrooms.