The duck leg confit brings added richness to the bisque, but the soup is also delicious without it.

Makes about 9 cups.

INGREDIENTS

  • 1 duck leg confit (about 1/2 pound) if desired
  • a 1 1/2-pound celery root (sometimes called celeriac)
  • 1/2 pound shallots (about 6 large)
  • 2 celery ribs
  • 1/2 stick (1/4 cup) unsalted butter
  • 8 cups water
  • 1 tablespoon fresh lemon juice, or to taste
  • 1/4 cup chilled heavy cream if desired, or to taste

    DIRECTIONS

    If using duck leg, peel off skin and reserve. Remove meat from bones, discarding bones, and shred meat.


    Cut reserved duck skin into thin strips and in a small non-stick skillet cook over moderate heat until fat is rendered and skin is crisp and golden brown. Transfer cracklings with a slotted spoon to paper towels to drain and season with salt.


    With a sharp knife peel celery root and cut into 1/2-inch cubes. Thinly slice shallots and chop celery ribs.


    In an 8-quart heavy kettle cook vegetables in butter with salt and pepper to taste over moderately high heat, stirring, until golden, about 6 minutes. Add water and boil, uncovered, until celery root is very tender, about 15 minutes.


    In a blender purée mixture in batches (use caution when blending hot liquids) until smooth, transferring to a large saucepan. Stir in lemon juice and, if necessary, more water to reach desired consistency. Season soup with salt and pepper and keep warm.


    In a non-stick skillet heat duck meat over moderate heat, stirring, just until hot and season with salt and pepper.


    In a bowl whisk cream just until stiff peaks form.


    Serve bisque topped with duck meat, cracklings, and a dollop of whipped cream.