1 Medium Duck Breast — Chopped
2 Quarts Chicken Stock
3 Tablespoons Vermouth
1 Can Tomato Paste
1 Orange Orange Juice
Salt And Pepper — To Taste
Cayenne — To Taste
1/2 Teaspoon Basil
1/2 Teaspoon Dill
3 Large Sweet Potato — Chopped
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 Medium Onion — Chopped
2 Stalks Celery — Chopped
3 Tablespoons Flour
1 Teaspoon Honey
Directions
Bring stock, duck, vermouth, tomato paste, orange juice, honey, salt, pepper, cayenne, basil, and dill to a boil. Add sweet potatoes and simmer for 20 minutes. Saute onion and celery in oil and butter for 10 minutes. Sprinkle flour over vegetables, saute for 3 minutes. Add onion mixture to the soup and simmer for 10 minutes. Serve.
Serves 4
Subject: Duck Soup With Sweet Potatoes (Vermont) 
