Duck Soup

JustJanS's Note:

From a cookbook Practical Soups I borrowed from work.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 850 ml well flavouredduck stock or 850 ml chicken stock
• 1 tablespoon rice wine
• 1 tablespoon light soy sauce
• 1 star anise
• 125 g boneless duck breasts , finely diced
• 225 g Chinese cabbage , finely shredded
• 2 cloves garlic , crushed
• 1 tablespoon sesame seed
• 1 teaspoon sesame oil
• 1 tablespoon chopped fresh parsley

Directions:

1. Place the stock, rice wine, soy sauce and star anise in a large saucepan.
2. Bring to the boil and add the duck, the chinese cabbage and the garlic, stirring to mix thoroughly.
3. Reduce the heat and simmer for 25 minutes, or until the duck is tender.
4. Remove the star anise.
5. Stir through the sesame seeds, the oil and the parsley and serve at once in warmed bowls.

Reviews

[Chef floWer]

Outstanding, this was my first duck soup and we all enjoyed it. I really loved how all the flavours blended well together. This made a great dinner on a cold winter night. Thank you JustJanS

[karen in tbay]

My broth was very flavourful and with the rest of the ingredients we found it on the salty side. Otherwise we enjoyed this soup.

[Peter J]

Really great soup Jan! Rather than use duck breasts I used duck legs that had been cooked and diced to use a few left-overs. Because they were already cooked I simmered very gently for around 20 minutes just to warm and blend everything together. It was a really rich and satisfying soup that was great served along with some buttered crusty rolls.