• Ingredients: 16
  • Serves: 10
  • Prep: 45 min
  • Bake: 3 3/4 hr

Duck tortilla soup with garnish: coarsely grated cheddar or monterey jack cheese; lime wedges. To make this duck tortilla soup for 10 persons you will need 45 min for preaparation and 3 3/4 hr for baking.


For soup

  • Garnish: coarsely grated Cheddar or Monterey Jack cheese; lime wedges

For yuca

  • Special equipment: a deep-fat thermometer
  • Garnish: fresh lime wedges

For couscous

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto


Make soup:

  1. Step 1 Purée tomatoes, onion, cilantro, shallots, and garlic in a food processor until smooth, about 1 minute.
  2. Step 2 Trim any excess skin from duck legs, then pat duck dry and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

    For this step you will need

  3. Step 3 Heat 1/4 teaspoon oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown duck legs, skin sides down first, turning over once, until golden, about 9 minutes total.

    For this step you will need

  4. Step 4 While duck legs are browning, cut 7 tortillas into 1-inch pieces, then cut remaining tortillas into 1/8-inch-wide strips.
  5. Step 5 If necessary, add enough oil to fat in pot to measure at least 1/4 inch deep, then heat over moderate heat until hot but not smoking.

    For this step you will need

  6. Step 6 Fry tortilla strips, stirring gently, until crisp and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  7. Step 7 Remove and discard any dark bits. Add remaining tortilla pieces to pot and fry, stirring gently, until crisp and golden, about 2 to 4 minutes.
  8. Step 8 Carefully add tomato mixture (it will spatter), then stir in broths, wine, thyme, cumin, remaining 1 1/2 teaspoons salt, and remaining teaspoon pepper.

    For this step you will need

  9. Step 9 Add duck legs and bring to a simmer. Simmer, covered, 30 minutes. Reduce heat and remove lid, then gently simmer, stirring occasionally, until duck legs are very tender, about 2 1/2 hours more.
  10. Step 10 Transfer duck legs to a cutting board. When cool enough to handle, discard bones from duck, then cut meat (with skin) into 1/2-inch pieces.
  11. Step 11 Skim off any fat from surface of soup, then stir in duck meat. (Soup will be thick; thin with water if desired.) Season with salt and pepper and serve with tortilla strips.

    For this step you will need