Pot On Fire, Duck Version

• 1 lbs. of skinless duckbreast
• 0.5 lbs. duck sausage, grilled
• 6 oz. diced onions
• 6 oz. diced carrots
• 4 oz. parsnip
• 1.5 oz. black dried cherries
• 1 bottle cherrie beer
• 2 cups beef stock
• 2 sprigs thyme
• 2 garlic cloves
• 2 tsp. asian 5 spice mix
• puff pastry sheet
• salt and pepper to taste
• 0.5 oz. vegetable oil
• 1 egg beaten

1. Cut the duckbreast in cubes and season with the spice mix.
2. Grill the sausage lightly and let them cool. Clean the carrots, parsnip and onions and cut into medium dice.
3. Heat the oil and sear the duckbreast, take out the pan.
4. Add in the vegetables and sweat them. Put the duck back into the pan and add the beef stock. Now add the dry cherries and the beer and bring to a boil. When it comes to a boil add the garlic and thyme and reduce to a simmer. Let continue to simmer for one hour. Then cut the sausage in chunks and add to the soup, now season the soup and simmer for fifteen more minutes. Then turn off the heat and divide soup
5. into 4 soupbowls and let it cool.
6. Turn the oven on to 400 Fh.
7. Roll out the puff pastry to one eight of an inch and cot out four discs that are one inch wider than the bowl.
8. Put the eggwash on the edge of the disc and cover the bowl with the pastry. Make sure the pastry will stick, without damaging the pastry.
9. Apply a little eggwash on top carefully and let the bowl rest for ten minutes. Put it in the oven and bake for about 15 minutes.

duckbreast, duck sausage, onions, carrots, parsnip, black dried cherries, cherrie beer, beef stock, thyme, garlic, asian, pastry sheet, salt, vegetable oil, egg

Taken from www.epicurious.com/recipes/member/views/pot-on-fire-duck-version-50163380 (may not work)