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