Cook1 hr 10 mins
This is Russell's speciality. This soup is easy to make, though it takes a bit of planning. It is a complete and filling meal made the way we do. The original recipe came from an Ian Parmenter cookbook, but I doubt he'd recognise his recipe now! Prep and cooking time are just a guess-and don't include overnight refrigeration of the stock or marinated meat-sorry about that! I like to add snow peas or asparagus to this sometimes too.
- 1 1⁄2 kg duck, breasts filleted and legs removed
For the stock
- 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
For the marinade
- 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
For the duck soup
- 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
- Mix the ingredients of the marinade, and add the breast fillets and legs.
- Refrigerate overnight.
- To make the stock, put carcass portions and other stock ingredients into a large saucepan.
- Add water to cover and bring to the boil.
- Simmer gently for 45 minutes.
- Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
- Remove any remaining meat from the carcass and reserve.
- Cool reduced stock, and refrigerate overnight.
- When stock is cold, skim fat from the surface.
- The stock is ready for use.
- 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.
- You want the meat to be pink and juicy still, and the skin crispy.
- Cool a little then shred the meat.
- For the soup: Put stock in a large saucepan and bring to the boil.
- Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
- Warm through and season to taste.
I finally found a recipe to use the star anise xmas gift. Loved the marinade and will definitely use that again. I subbed sherry for the mirin otherwise followed all the instructions and loved it!! Saving this recipe into the make again file.
Wow! This was awesome... The preparation is spread over a couple of days, but it's not too complicated and it's definitively worth all the work. We used mallard legs and showeler breast meat to make the soup, and it turned out better than I could have imagined. Instead of a duck carcass we used chicken (leftover from before), and we did not have any star anise... Who knows how this changes the overall result? Will find out soon because we will make this again for sure. Thanks for posting this!
Can't WAIT to make this true!
And am SURE Ian would be proud his original inspired you to do! :)