Duck Consomme with Napa Cabbage, Baby Beans and Brunoise of Squash

*note: stock should be made of necks, feet, wings and carcasse and simmered very slowly to achieve the gelatinous texture of a proper consommé. Plain gelatin can be added to consommé just before clarifying if stock is not rich enough.

In a large bowl, combine the vegetables with whites and ground chicken meat and blend well with hands. Whisk in the melted stock and transfer the mixture to a tall stockpot. Add the sherry and begin cooking on high. Continue to stir with wooden spoon for about 10 minutes until liquid just comes to a boil.

Stop stirring when soup starts frothing on top and watch for bubbles from stock. Immediately turn heat to low and wait for meat to form a solid raft on surface of soup. Break a small hole in the raft with ladle to allow the steam to escape and prevent the raft from breaking. Simmer soup for at least 1 hour or until clarified and flavour has developed.

Line a strainer with cheesecloth and pour clarified soup through ventilation hole in raft. Do no dump all of raft into strainer or it may cloud the soup. Adjust seasoning and set aside until ready to serve.

Divide diced cooked squash, cooked adzuki beans and chopped napa cabbage among bowls and pour hot consommé over top.