Duck Consommé

• 25 grams chopped shallot
• 35 grams chopped carrot
• 35 gra

To make the raft, whisk the shallots, carrots, mushrooms, and egg whites together until the egg whites begin to froth.

Combine the stock and water in a small deep saucepan and heat until barely tepid. Stir in the duck meat. Whisk in the raft mixture to combine, then heat over high heat, stirring to prevent scorching, until the raft forms on top of the liquid.

Turn down the heat