Total Time
35mins
Prep 10 mins
Cook 25 mins

From a cookbook Practical Soups I borrowed from work.

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.
Most Helpful

5 5

There are a lot of smiles in this house tonight. I made a double-batch of your Duck Stock (Save That Carcass) 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.

5 5

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

4 5

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