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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.

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Leggy Peggy July 04, 2012

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

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Chef floWer July 21, 2008

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

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karen in tbay August 25, 2007

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.

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Peter J April 24, 2007
Duck Soup