Duck Soup

READY IN: 35mins
Recipe by JustJanS

From a cookbook Practical Soups I borrowed from work.

Top Review by Leggy Peggy

There are a lot of smiles in this house tonight. I made a double-batch of your Recipe #333068 so I could make a double-batch of this recipe. What great successes. I used wombok as the Chinese cabbage, and had 450 grams of already cooked duck. I used toasted sesame seeds. In place of parsley, I used fresh coriander (cilantro). Amazing and wonderful flavours. The smells in the kitchen were pretty darn good too! Thanks for a real winner.

Ingredients Nutrition

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.

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