Red Cabbage Soup with Poached Egg and Smoked Duck

Ingredients

• Star anise 1 piece
• Spanish onions 1 head
• Red Currant 15 oz
• Chicken Egg 4 pieces
• Grated Ginger Root 0 oz
• Roast duck 5 oz
• Sugar 0 oz
• Chicken Broth 0 qt
• Red Grape Juice 5 fl oz
• Vegetable Oil 0 fl oz
• Champagne Vinegar 0 fl oz
• Clove 1 piece
• Cinnamon 1 piece
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Finely chop the onion, heat oil in a deep skillet, and sauté the onion with sugar. Once the onion begins to caramelize slightly, add the finely chopped cabbage and simmer, stirring, for five to seven minutes.

Step 2

Add grated ginger, along with cloves, star anise, and cinnamon (you can tie the spices in a cheesecloth bag to make it easier to remove them later). Simmer the cabbage for a few more minutes, then pour in the wine, bring to a boil, and continue to simmer until most of the wine has evaporated.

Step 3

Add the broth, bring to a boil, then reduce the heat to low and simmer for about half an hour. Finally, season with salt and pepper. Use a blender to puree the soup until smooth.

Step 4

Bring salted water to a boil, add vinegar, then reduce the heat so that the water is barely simmering. Whisk the water to create a whirlpool and gently drop an egg into the center. After three minutes, use a slotted spoon to remove the egg and transfer it to cold water to prevent overcooking. Repeat this process four times.

Step 5

When serving, place the duck cut into thin strips on the plates, pour the soup, add poached eggs, and you can garnish with a leaf of purple basil.