Preparation:
Combine cinnamon, nutmeg, cane syrup and sweet potatoes in blender or food processor. Puree.
Add pureed mixture to heavy cream and diced duck.
Simmer on medium heat for 10 minutes. Combine flour and butter in separate skillet and cook for 3 to 4 minutes.
Combine flour and butter in separate skillet and cook for 3 to 4 minutes over medium heat.
Prepare a light roux with butter and flour. Add roux to chicken stock, blend well.
Stir in pureed sweet potato mixture and simmer for 5 minutes more.
NOTE: Serve in a bowl with toasted pecans sprinkled on top.
Recipe courtesy The New Orleans School of Cooking. |
