Hot and Sour Duck Soup Recipe

Name: Hot and Sour Duck Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 duck breasts, about 5 ounces each; 1/2 cup soy sauce; 1/2 cup dry sherry; 1/4 cup rice vinegar; 2 tablespoons Asian sesame oil or peanut oil; 1 teaspoon fresh-ground black pepper; 2 tablespoons peanut oil; 1/4 pound shiitake mushrooms, caps and stems sliced, or other mushrooms; 6 green onions, white portion only, sliced into 1-inch matchsticks; 1 heaping tablespoon minced fresh ginger; 3 cups shredded bok choy or Chinese cabbage; 10 cups chicken stock, reduced over high heat to 8 cups; 3 tablespoons soy sauce; 2 teaspoons fresh-ground black pepper; 1/4 teaspoon ground white pepper; 1/2 pound firm tofu, drained and cut in 1/2-inch cubes; 1/4 cup rice vinegar; 1 1/2 teaspoons Asian sesame oil; Thin-sliced green onion tops, for garnish

Servings: persons

4 duck breasts, about 5 ounces each
1/2 cup soy sauce
1/2 cup dry sherry
1/4 cup rice vinegar
2 tablespoons Asian sesame oil or peanut oil
1 teaspoon fresh-ground black pepper
2 tablespoons peanut oil
1/4 pound shiitake mushrooms, caps and stems sliced, or other mushrooms
6 green onions, white portion only, sliced into 1-inch matchsticks
1 heaping tablespoon minced fresh ginger
3 cups shredded bok choy or Chinese cabbage
10 cups chicken stock, reduced over high heat to 8 cups
3 tablespoons soy sauce
2 teaspoons fresh-ground black pepper
1/4 teaspoon ground white pepper
1/2 pound firm tofu, drained and cut in 1/2-inch cubes
1/4 cup rice vinegar
1 1/2 teaspoons Asian sesame oil
Thin-sliced green onion tops, for garnish

1
About 3 hours before you plan to smoke the duck, place the breasts in a steamer over water and steam for 25 to 30 minutes.
2
While the breasts steam, mix together the marinade ingredients in a lidded jar.
3
When the duck has finished steaming, combine it with the marinade in a shallow, nonreactive dish or plastic bag and refrigerate for 2 hours.
4
Bring your smoker to its appropriate cooking temperature.
5
Remove the breasts from the refrigerator and drain them, discarding the marinade.
6
Transfer the breasts to the smoker, skin sides up, and smoke until the duck is well-done but still moist, about 55 to 65 minutes at a temperature of 225 F to 250 F. Let the breasts sit for 5 minutes, slice the meat thin on the diagonal, and reserve.
7
While the duck smokes, prepare the soup base.
8
In a stockpot, warm the oil over high heat.
9
Stir in the mushrooms and saute until they begin to soften, about 2 minutes.
10
Add the onions and ginger and saute for another minute.
11
Stir in the bok choy and pour in the stock.
12
Add the soy sauce and both peppers, reduce the heat to medium, and simmer for 10 minutes.
13
(The soup can be made to this point several hours in advance and refrigerated.
14
Reheat it before proceeding.)
15
Stir in the tofu and reserved duck, and heat just through.
16
Remove the soup from the heat and quickly mix in the vinegar and sesame oil.
17
Ladle the soup into bowls, top with the green onions, and serve immediately.

1230

kcal

Calories

Fat

Carbs

194

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 4 duck breasts, about 5 ounces each, 1/2 cup soy sauce, 1/2 cup dry sherry, 1/4 cup rice vinegar, and more.

Yes, Hot and Sour 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.

That's it — enjoy your meal!

Hot and Sour Duck Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions