Recipe

Deconstructed Duck Wonton Soup Recipe

Add Step-by-Step Photos	Mamacooks / All my dishes 5 months, 1 week ago I was in a hurry one night, not having time to stuff won-tons so I decided to make the filling into meatballs instead. Voila! A Chinese version of Italian wedding soup was born. My kids love it! Prep:30m Cook:60m Servings:8	Mamacooks
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Ingredients

Roast Duck Meat (see directions)

Home-made Duck Stock (see directions)

Soup:

4 cups duck stock

4 cups chicken stock or vegetable stock

1/2 cup rice wine vinegar

1/2 cup apple cider vinegar

1/4 cup soy sauce

2 T hoisin sauce

1-2 inch piece fresh sliced ginger

2 cloves garlic

1/3 cup sliced green onion

3 large cubed carrots

1 medium small dice onion

Meatballs:

Reserve breast meat from roasted duck and refrigerate.

Use remaining meat for meatballs.

2 T hoisin sauce

1 T finely chopped green onion

1 egg

1/3 cup bread crumbs

Directions

Roast Duck:

Roast duck at 275f for 3-4 hours making sure the breast skin has been sliced from side-to-side (scissors is easiest way) in 1-inch increments, allowing for fat to drain.

Remove all meat from bones and refrigerate meat.

Make Broth:

Place bones in large stock pot.

Cover with water until 1-inch covered.

Add 1/4 cup apple cider vinegar, 1/2 sliced onion, 4 celery stalks, 2 chopped carrots.

Let simmer on low for up to 24-hours.

Strain solid ingredients, and refrigerate broth until needed.

Soup:

Add all ingredients into stock pot.

Simmer until carrots and onions are tender - about 35-45 minutes.

Add meatballs during the last 2 or 3 minutes of simmer, just until heated through.

Serve, adding sprinkle of chopped green onions to finish, as well as favorite hot sauce.

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Comments

rml 5 months ago said:
This sounds wonderful! I know it would change the flavor, but I'm wondering how it would taste if made with chicken instead of duck. Whenever I have a critter as a pet, I just can't bring myself to consume it. (I steer clear of chickens and cows). My grandparents raised a doe who was later hit by a car :( - I also don't eat venison.

divaliscious 5 months ago said:
This sounds wonderful! High five, great idea and neat trick and twist on an old favorite...and I love duck (sorry rml) I would feel the same though if I had ducks for pets...I think... ok I won't answer that...definitely saving and will try it out...I will let you know how it comes out when I do!

mamacooks 5 months ago said:
RML - you could use only chicken broth, but it won't have nearly the depth of flavor that duck offers. Chicken is more delicate and will be over-taken by the strong flavors. You could eliminate the apple-cider vinegar and go for a Pho-flavor - star anise as the main flavor component, and still try the meatball approach. Let me know how it goes! -Sharon

mamacooks 5 months ago said:
Hi Diva! Please do let me know! We have this soup at least twice a month and I'm always playing with variations. Love to see what you do with it! -Sharon

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