Chinese Duck Soup
From elgourmand2 8 years ago
- 1 Hr. + 12 Hrs. to make
- Serves 4-6
Another Hong Kong discovery and another “no speake English” cook. Back to the Peninsula for some help. The sou chefs there are the product of a very competitive school and “the easy way” or “shortcut” are not terms in there vocabulary. Read more The only way they know is “the Peninsula way”. The sou chef the head chef picked to help me with this said “ah, that soup, come back tomorrow”. The results were better than the original. You can try shortcuts if you like. I usually just follow the bouncing ball. I do prep and refrigerate the stock and the marinating duck at the same time. See less
Ingredients
- • 3 lbs. (11⁄2 kg) duck, breasts filleted and legs removed. shopping list
- For the stock shopping list
- • 1½ cups chicken consommé. shopping list
- • water (see step #4). shopping list
- • 3 Tbs. light soy sauce. shopping list
- • 2 Tbs. mirin. shopping list
- • 3 garlic cloves, crushed. shopping list
- • 1 medium onion, roughly chopped. shopping list
- • 1 cinnamon stick, broken. shopping list
- • 1 whole star anise, broken into bits. shopping list
- • 1 tsp. Szechwan pepper, lightly crushed. shopping list
- For the marinade shopping list
- • 2 Tbs. soy sauce. shopping list
- • 1 Tbs. mirin. shopping list
- • 1 garlic clove. shopping list
- • 1⁄2 tsp. cinnamon. shopping list
- • 1 whole star anise. shopping list
- • 1⁄2 tsp. Szechwan pepper, lightly crushed. shopping list
- For the duck soup shopping list
- • 3 -4 green onions, finely sliced. shopping list
- • 1 cup firm bean sprouts. shopping list
- • 2 cups cooked Chinese noodles (like Hokkien). shopping list
- • 1 cup fresh button mushrooms, halved and sautéed. shopping list
- • 1 finger of ginger, finely julienned. shopping list
- • 1 Tbs. Thai-style sweet chili sauce. shopping list
How to make it
- 1. Mix the ingredients of the marinade, and add the breast fillets and legs.
- 2. Refrigerate overnight. Toss a few times to distribute flavors.
- 3. To make the stock, put carcass portions of the chicken, chicken consommé and other stock ingredients into a large stockpot.
- 4. Add water to cover and bring to the boil.
- 5. Simmer gently for 45 minutes to 1 hour.
- 6. Strain, return stock to a clean pot and reduce over medium heat for 15-20 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 bake in a hot oven, about 350 F (175 C) for about 20 minutes for the breasts, and about 30 minutes for the legs. You want the meat to be pink and juicy and the skin crispy.
- 11. Cool a little then shred the meat.
- 12. For the soup: Put stock in a large saucepan and bring to the boil.
- 13. Reduce heat, and add remaining soup ingredients including cooked noodles and both lots of reserved duck meat.
- 14. Warm through and season to taste.
- 15. Serve. See Photo
- This is thick and rich enough to be the main course of a light supper. Some steamed rice and pickled veggies round it out. Add some spring rolls or steamed pork buns (Dimsum) if you like.
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