Duck Soup

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 1 1/2 kg duck, breasts filleted and legs removed
• 1 (375 g) can chicken consomme
• water (see step #4)
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 3 garlic cloves, crushed
• 1 medium onion, roughly chopped
• 1 cinnamon stick
• 1 whole star anise
• 1 teaspoon szechwan pepper, lightly crushed
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 garlic clove
• 1/2 teaspoon cinnamon
• 1 whole star anise
• 1/2 teaspoon szechwan pepper, lightly crushed
• 3 -4 green onions, finely sliced
• 1 cup bean sprouts
• 2 cups cooked noodles (hokkien are good)
• 100 g button mushrooms, halved and cooked
• ginger, finely julienned
• 1 tablespoon thai-style sweet chili sauce

Recipe

• 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.
• 10 the stock is ready for use.
• 11 for the duck portions: remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs.
• 12 you want the meat to be pink and juicy still, and the skin crispy.
• 13 cool a little then shred the meat.
• 14 for the soup: put stock in a large saucepan and bring to the boil.
• 15 reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
• 16 warm through and season to taste.