Cream of onion and smoked fillet of duck soup

Ingredients:

3 large onions
500ml (1 pint) cream
2 cubes of chicken stock
500ml (1 pint) milk
2 shallots, pepper
150ml (5 fl oz) olive oil
25g (1 oz) butter
High quality unrefined salt
5g malagueta chilli pepper
2g nutmeg, grated
80g (3 oz) slices of smoked
Fillet of duck
4 x Mini Round Casserole Dishes

Preparation Time:

50 min

Cooking Time:

50 min

- Preheat the oven to 160 °C (5-6).
- Peel and chop the onions and shallots.
- Boil 1 litre of water with 2 chicken stock cubes.
- In a saucepan, cook the shallots in a tablespoon of olive oil and stir in the onions. Fry gently for about 10 minutes and add the chicken stock and milk. Simmer for 30 minutes until the onions are well cooked. Blend, season to taste, stir in the cream and nutmeg, then drain.
- In the mini round casseroles, place the duck slices on a layer of onion mixture, add some malagueta chilli pepper, cover and cook in the oven for 10 minutes.