How to make it

  • I: Put lamb stock, tomato juice and preferably the tomato scraps with all the seasonings into a suitably sized stockpot. Loosely wrap the dried tomatoes in cheese cloth. Whisk the egg whites and put them along with the shells into the pot as well.
  • Bring the pot to a boil and reduce the heat and slide the pot so that it is setting only 2/3 over the fire. Let it cook like this for about 45 minutes.
  • While it is cooking so the eggs with solidify and float to the surface taking with them any impurities from the broth. You may have to break the egg white mass occasionally to allow for more to rise.
  • When the cooking process is finished, skim off as much of the eggs as you can and strain the stuff through a re-doubled sieve lined with cheese cloth. The result should be a crisp and flavourful very clear liquid. Now you know how to clear a consommé.
  • II- Marinate the duck breasts in a little lemon, olive oil, dried rigani, fresh garlic and pepper.
  • Chop the onion and the celery into a medium dice. Cut the peppers into small thin strips, the scallions, chop them large and the zucchini into a medium dice. Chop the sundried tomatoes into a medium consistency.
  • Heat the olive oil in a small stock pot or a very large sauce pan, sauté the onion and the celery for about 6-7 minutes. Add the red peppers and let it go another 2 minutes and then side-smack in the wine.
  • When the wine is all but gone, put in the broth, sundried tomatoes and the chickpeas, simmer gently for 20 minutes. Put in next the zucchini and simmer as before another 20 minutes.
  • The duck must by this time have been char grilled or pan seared, and cut into a pretty fanlike form and served atop this:
  • TO SERVE: In four large, shallow soup (pasta) bowls set a large plop of the hummous right in the dead centre. Surround this with the soup leaving just the top surfaced which is where you shall spread out and deposit the duck breast. Decorate with the fresh parsley and cilantro and send the bread, olives and cheeses out aside.

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  • mystic_river1 6 years ago
    Both educational and delicious. I shall enjoy making and serving this superb recipe. Thank you.
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  • elgourmand 6 years ago
    Relief. I shall not be forced to quote Macbeth Act 5, scene 5. I fear this dish will be worth every erg required to produce it. Why is it that I sometimes get the feeling that someone has slipped me a wee touch of LSD after I read your recipes? This is, of course, as Kafkaish as usual; but it sounds delicious. Kudos. RJ
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