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French Onion Duck Soup: Use What You Have

French Onion Duck Soup: Use What You Have

Duck French Onion Soup (photo K.K.)

Katie Kwan | Chef's Blade

I wanted to let you know that the way I cook is not segmented. Yes, I do respond to sudden sniffs of inspiration and the breadth of my dishes are expansive, but I don’t cook in a vacuum. I don’t flutter about from one project to the next with little hindsight.

I don’t go to the market and buy a whole bunch of celery only to use one or two stalks before tossing. I don’t buy jars of tom yum paste, use a spoon or two, and retire it to the back of the fridge where it reluctantly takes up a foreign stench. I try not to waste.

Life is not blog, post to post; it is continuous, and the dishes that happen in between are some of the best. There is inspiration and then there is influence.The ingredients I have in my kitchen influence the next steps I take. Ultimately, they form new dishes. They birth originality and invention.

So, today it is that kind of day, where ingredients, previously intended for other affairs, come together for a dance: French Onion Duck Soup with quail egg.


Torpedo onions and green garlic (photo K.K.)

I used duck broth from my previous duck adventure, torpedo onions, green garlic that I bought to pickle, cave-aged gruyere that my parents unloaded on me after finding its taste offensive, a stale piece of bread from who knows where, and a quail egg that was given to me for my birthday by Jacky.

This soup is DELICIOUS. It is GREAT. Please take note of the technique and general guidelines, and allow this dish to take you wherever your ingredients “influence” wants.

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