Duck Soup Recipe – Eats Now

Name: Duck Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kg duck, breasts filleted and legs removed; For the stock; 1 (375 g) can chicken consomme; water (see step #4); 3 tablespoons soy sauce; 2 tablespoons mirin; 3 garlic cloves, crushed; 1 medium onion, roughly chopped; 1 cinnamon stick; 1 whole star anise; 1 teaspoon szechwan pepper, lightly crushed; For the marinade; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 garlic clove; 1/2 teaspoon cinnamon; 1 whole star anise; 1/2 teaspoon szechwan pepper, lightly crushed; For the duck soup; 3 -4 green onions, finely sliced; 1 cup bean sprouts; 2 cups cooked noodles (Hokkien are good); 100 g button mushrooms, halved and cooked; ginger, finely julienned; 1 tablespoon thai-style sweet chili sauce

Servings: persons

1 1/2 kg duck, breasts filleted and legs removed
For the stock
1 (375 g) can chicken consomme
water (see step #4)
3 tablespoons soy sauce
2 tablespoons mirin
3 garlic cloves, crushed
1 medium onion, roughly chopped
1 cinnamon stick
1 whole star anise
1 teaspoon szechwan pepper, lightly crushed
For the marinade
2 tablespoons soy sauce
1 tablespoon mirin
1 garlic clove
1/2 teaspoon cinnamon
1 whole star anise
1/2 teaspoon szechwan pepper, lightly crushed
For the duck soup
3 -4 green onions, finely sliced
1 cup bean sprouts
2 cups cooked noodles (Hokkien are good)
100 g button mushrooms, halved and cooked
ginger, finely julienned
1 tablespoon thai-style sweet chili sauce

1
Mix the ingredients of the marinade, and add the breast fillets and legs.
2
Refrigerate overnight.
3
To make the stock, put carcass portions and other stock ingredients into a large saucepan.
4
Add water to cover and bring to the boil.
5
Simmer gently for 45 minutes.
6
Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
7
Remove any remaining meat from the carcass and reserve.
8
Cool reduced stock, and refrigerate overnight.
9
When stock is cold, skim fat from the surface.
10
The stock is ready for use.
11
For the duck portions: remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs.
12
You want the meat to be pink and juicy still, and the skin crispy.
13
Cool a little then shred the meat.
14
For the soup: Put stock in a large saucepan and bring to the boil.
15
Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
16
Warm through and season to taste.

753

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 1/2 kg duck, breasts filleted and legs removed, For the stock, 1 (375 g) can chicken consomme, water (see step #4), and more.

Yes, Duck Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck Soup

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