Duck Soup

1. 1

   Remove the neck and any excess fat from the duck.

2. 2

   Place in slow cooker and add spices.

3. 3

   Fill with enough water to cover the duck.

4. 4

   After two hours, remove any fat that is on the surface and add the bean curd knots and mushrooms.

5. 5

   Once the internal temperature reaches 165 F, add the cabbage sliced bamboo shoot and rice noodles.

6. 6

   Continue cooking until cabbage and noodles are tender.

7. 7

   Serve over brown rice.

8. 8

   For a prettier presentation you can sear the duck before adding to slow cooker.

9. 9

   You can cook the duck with or without skin.

10. 10

    If you choose to leave skin on, prick all over with a fork and then add the seasonings.

* Per serving · 4 servings · Values may vary.

No additional tips available.