This is a very simple, rich dish with a terrific crispy duck skin and nutty butter garnish on top. Duck cracklings are made from the leftover skin after dressing a duck. Ask your butcher if he will sell you just the skin, or buy a duck or duck breasts and save the meat for another use. Alternatievly, you can substitute crisped pancetta for the cracklings.
Position a rack in the center of the oven and heat the oven to 350ºF. Place the sweet potatoes on a baking sheet, and bake until tender, 40 to 50 minutes. When cool enough to handle, peel and cut the sweet potatoes into 3/4-inch pieces. Set aside.
In a large (4-quart) saucepan, heat the butter and oil over medium low heat. Add the onion and cook, stirring occasionally, until softened, 10 to 15 minutes.
Add the reserved potatoes, chicken broth, and 1 tsp. salt. Bring to a boil over medium-high heat, and then reduce the heat to medium-low or low and simmer for 15 minutes. Let cool briefly.
Working in batches, puree the soup in a blender until smooth. Strain through a fine mesh sieve into a clean sauce pan. Add the heavy cream and buttermilk, and season to taste with salt.
Make Ahead Tips
The soup can be made up to 3 days ahead and refrigerated. Garnish with the sorghum butter and cracklings just before serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I was testing this out for my Thanksgiving menu. This is delicious! For some unknown reason I could not find the sorghum syrup, which is weird considering I live in NC! Any way I used grade B maple syrup which worked very well.If you can't find the duck skin, pancetta works very well.
WOW - my family went nuts over this soup. Definately a keeper. The balance of the sweet, slightly salty (bacon) and satisfying weight of the soup was delightful.Variation - used crumbed bacon as it's an easier step than the duck cracklings; didn't have any buttermilk so I used heavy cream exclusively; and I used an immersion blender as it's easier than blending in small batches.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?