My method for consommé uses a meat grinder, but you can use a food processor and it works fine. If you don't have enough extra meat for the raft, use skinless chicken breasts or lean beef. You can make this ahead and store it in the fridge for up to 10 days. Consommé also freezes very well for up to 3 months. This general method works with any meat or fish.
3poundslean duck or goose meat,cut into 1-inch chunks
1ouncedried mushrooms,any kind, soaked and chopped
4garlic cloves,peeled and chopped
A 2-inch piece of fresh rosemary,chopped
6 to 8fresh sage leaveschopped
Make the raft by running the onion, carrot, celery, mushrooms and duck meat through a meat grinder, or by pulsing in a food processor until you have a rough mash. Don't puree it.
Mix in the garlic, egg whites, rosemary, sage and bay leaves and chill for at least 4 hours, or up to overnight.
Pour the cold duck broth into a stockpot and add the salt.
Mix the tomato puree with the raft and add to the stock. Turn heat to medium and bring slowly to a simmer. Do not let it boil under any circumstances or you will ruin your consommé. Stir every couple of minutes until the raft begins to float on the surface.
When the raft has formed, poke a 1-inch hole in its center and let the consommé simmer gently for 1 hour and 15 minutes.
Put a fine-meshed sieve over a container large enough to hold the consommé and line the sieve with a paper towel. Turn the heat to low on the consommé and ladle the soup through the sieve into the container. When you get to the bottom of the stockpot, pick out the raft and discard, then pour the remaining consommé through the sieve.
Chill the consommé or serve immediately. Add salt to taste before serving.