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

　　

Ingredients

Makes about 9 cups

　　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

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

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

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

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

　　

Step 7

In a bowl whisk cream just until stiff peaks form.

　　

Step 8

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