Stir in the bread crumbs and cook, stirring frequently, until the sauce is lightly thickened, about 10 minutes.

European cucumber.Add the leek and cook over moderate heat, stirring, until softened, 3 minutes.

Add the broth and water and bring to a boil.Add the potato, cover and simmer over low heat until tender, about 15 minutes.Add the watercress and cook until bright green, about 2 minutes..

Working in batches, puree the soup in a blender.Return the soup to the saucepan.

Add the whole and skim milk and season with salt and pepper; keep warm..

Meanwhile, trim the peeled cucumber to form a rectangle.1 plum tomato, diced.

Pinch of saffron threads, crumbled.1 cup arborio rice.

2 1/2 cups low-sodium chicken broth.2 confit duck legs, skinned and meat coarsely shredded.