Pulled Duck and Leek Soup
Ideal Protein Phase:
Soups and Salads
7 oz duck, sautéed and thinly sliced
¼ tsp grape seed oil
2 cups leeks, thinly slicked
2 cups low fat chicken stock
Heat a non-stick pan over medium heat. When the pan is hot, add leeks. Make sure not to over cook the leeks to the point that they colour. You want them to reduce and become soft.
Add a pinch of salt and fresh pepper. Add the duck
Quickly add the broth and allow it to cook 2-3 minutes.