Duck Soup Recipe

Duck Soup Recipe
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Photos of Duck Soup Recipe

 

Each spoonful is brimming with hearty flavors in this rich duck soup recipe. This Asian-inspired dish even has bean sprouts and mushrooms.

Prep: 10 mins
Cook: 1 hr 30 mins
Total: 1 hr 40 mins
Serves:

Ingredients

  • kg duck, breasts filleted and legs removed

For Stock:

  • 375 g chicken consomme, 1 can
  • water
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 3 garlic cloves, crushed
  • 1 onion, medium, roughly chopped
  • 1 cinnamon stick
  • 1 whole star anise
  • 1 tsp szechwan pepper, lightly crushed

For Marinade:

  • 2 tbsp. soy sauce
  • 1 tbsp. mirin
  • 1 garlic clove
  • ½ tsp. cinnamon
  • 1 whole star anise
  • ½ tsp. szechwan pepper,, lightly crushed

For Duck Soup:

  • 4 green onions, finely sliced
  • 1 cup bean sprouts
  • 2 cup noodles, cooked, (Hokkien are good)
  • 100 g button mushrooms, halved and cooked
  • ginger, finely julienned
  • 1 tbsp thai-style sweet chili sauce

Instructions

  1. Mix the ingredients of the marinade, and add the breast fillets and legs.
  2. Refrigerate overnight.
  3. To make the stock, put carcass portions and other stock ingredients into a large saucepan.
  4. Add water to cover and bring to the boil.
  5. Simmer gently for 45 minutes.
  6. Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
  7. Remove any remaining meat from the carcass and reserve.
  8. Cool reduced stock, and refrigerate overnight.
  9. When stock is cold, skim fat from the surface. The stock is ready for use.
  10. For the duck portions: remove from marinade, and cook in a hot oven (about 200 degrees C) for about 20 minutes for the breasts, and about 30 minutes for the legs.

  11. Cool a little then shred the meat.

  12. Put stock in a large saucepan and bring to the boil.

  13. Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
  14. Warm through and season to taste.

Nutrition

  • Sugar: 4g
  • :
  • Calcium: 61mg
  • Calories: 1118kcal
  • Carbohydrates: 22g
  • Cholesterol: 190mg
  • Fat: 99g
  • Fiber: 2g
  • Iron: 7mg
  • Monounsaturated Fat: 47g
  • Polyunsaturated Fat: 13g
  • Potassium: 714mg
  • Protein: 34g
  • Saturated Fat: 33g
  • Sodium: 1002mg
  • Vitamin A: 508IU
  • Vitamin C: 13mg
Nutrition Disclaimer
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