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Showing 1-5 of 5
on August 25, 2007
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Happy Hobbit
on November 05, 2005
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!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 08, 2010
on December 07, 2010
This was a fantastic recipe. I didn't use the star anise, but that didn't seem to hurt it at all. What flavor! What textures! And not too fatty or gamy. Thank you for sharing. I have always shied away from duck soup but now it will be one of my favorites.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 28, 2009
Serving Size: 1 (445 g)
Servings Per Recipe: 4
The following items or measurements are not included:
sweet chili sauce