Ingredients

5-8 oz boneless duck breast, skin and fat layer removed and reserved

1 tablespoon + 1/2 teaspoon course sea salt

2 pounds cockles or other small clam

1/4 cup extra virgin olive oil

1 cup chopped white onion

1/4 teaspoon freshly ground black pepper

1 heaping tablespoon capers

2 cloves garlic, minced

1/3 cup chopped fresh parsley

1/3 cup chopped fresh coriander

1 cup dry white wine

1 cup water

Fresh parsley sprigs for garnish

Preparation

  1. Salt duck breast and refrigerate at least four hours (preferably overnight).
  2. Bring duck breast to room temperature.
  3. Meanwhile, preheat broiler, cut duck skin/fat into 1/2 inch cubes and broil until crisp. Reserve two tablespoons of duck fat. Dry duck skins on paper towel.
  4. Saute onions with a pinch of salt in olive oil and reserved two tablespoons of duck fat until translucent and softened.
  5. Add wine and bring to boil. Add water and return to a boil.
  6. Add capers, garlic, parsley, coriander, pepper, 1/2 teaspoon salt, and clams. Return to boil, then reduce heat and simmer covered until the clams are open (4-8 minutes).
  7. Meanwhile, wipe salt from duck breast with a paper towel.
  8. Remove clams and disgard any that are not open.
  9. Add duck breast to clam broth, and simmer for 5-6 minutes (for rare).
  10. Remove duck breast. Reduce heat to low and return clams to broth.
  11. Slice duck breast thinly against the grain, cutting these slices into bite size pieces. Return duck breast to broth.
  12. Stir and spoon into heated wide soup bowls. Garnish soup with crispy duck skin and sides of bowls with sprigs of fresh parsley.