Ingredients

• 500 g Parsnips
• 500 g Celeriac (Celery root)
• 1 medium Onion
• 2 cloves Garlic
• 1 L Chicken broth
• 125 ml Heavy cream (35%)
• 2 tbsp Butter
• 2 tbsp Olive oil
• to taste Salt
• to taste Freshly ground black pepper
• 2 Duck confit legs
• 1/2 cup Fresh or frozen cranberries
• 2 tbsp Pure maple syrup
• 1 tsp Apple cider vinegar
• 2 tbsp Pumpkin seeds

Instructions

1. 1

   Prepare vegetables: Peel and dice parsnips and celeriac into approximately 2 cm pieces. Finely slice the onion and chop the garlic.

2. 2

   Roast vegetables: In a large roasting pan or on a baking sheet lined with parchment paper, toss the parsnips, celeriac, onion, and garlic with olive oil, salt, and pepper. Spread in a single layer. Roast in a preheated oven at 200°C (400°F) for 25-30 minutes, or until tender and lightly caramelized.

3. 3

   Prepare the velouté: Transfer the roasted vegetables to a large pot. Add the chicken broth and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.

4. 4

   Blend the velouté: Using an immersion blender (or a regular blender, in several small batches), purée the soup until very smooth and uniform. Stir in the butter and cream. Gently reheat and adjust seasoning if necessary.

5. 5

   Prepare crispy duck confit: While the soup simmers, remove the skin and bone from the duck confit legs. Shred the meat using two forks. In a dry pan over medium-high heat, brown the shredded meat until crispy. Drain excess fat on paper towels.

6. 6

   Prepare cranberry-maple glaze: In a small saucepan, combine cranberries, maple syrup, and apple cider vinegar. Bring to a simmer over low heat and cook for about 5 minutes, mashing the cranberries with the back of a spoon, until the sauce slightly thickens. Mix this glaze with the crispy duck confit.

7. 7

   Toast pumpkin seeds (optional): In a small clean, dry pan, toast the pumpkin seeds over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant.

8. 8

   Serve: Pour the hot velouté into serving bowls. Garnish each portion generously with the crispy cranberry-maple duck confit and a few toasted pumpkin seeds. Serve immediately.