Chinese Mushrooms Duck Soup Recipes

DUCK SOUP

Steps:

• Mix the ingredients of the marinade, and add the breast fillets and legs.
• Refrigerate overnight.
• To make the stock, put carcass portions and other stock ingredients into a large saucepan.
• Add water to cover and bring to the boil.
• Simmer gently for 45 minutes.
• Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
• Remove any remaining meat from the carcass and reserve.
• Cool reduced stock, and refrigerate overnight.
• When stock is cold, skim fat from the surface.
• The stock is ready for use.
• 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.
• You want the meat to be pink and juicy still, and the skin crispy.
• Cool a little then shred the meat.
• For the soup: Put stock in a large saucepan and bring to the boil.
• Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
• Warm through and season to taste.

DUCK SOUP, CHINESE STYLE

Steps:

• Soak the dried mushrooms in 1 cup warm water for about 1/2 hour.
• Bring the chicken stock to a simmer and add the mushrooms and the water in which they were soaked.
• Add the pepper, greens and bones.
• Simmer for 1 hour.
• Drain the stock and discard all solids except the mushrooms.
• Cut the mushrooms julienne and return to the stockpot.
• Add the green onions, sesame oil and cooked duck meat, and taste for salt.
• Drop the noodles into the pot and simmer until they are just tender, about 5 minutes.
• Place the soup in a tureen and add the shelled raw egg, whole. It will cook on the way to the table.
• Add the parsley garnish.
• Stir the egg into the soup at the table.

CHINESE MUSHROOMS & DUCK SOUP

Steps:

• Place all the ingredients for the marinade in a bowl and stir to combine.
• Pour into a sealable plastic bag, add the duck, seal the bag and marinate it the fridge as long as possible – overnight is ideal, minimum of 30 minutes.
• Remove duck from marinade, place in an oven tray – preheated oven at 140C -, and cover with tin foil and slow roast it for about 2hrs.
• Meanwhile, heat a pan, add the chicken stock (and mushroom water) to simmer, add the sliced mushrooms, shredded wood ear, shredded cabbage and bring it to boil.
• Stir in the soy sauce, rice vinegar, rice wine and bring soup back to boil.
• Mix the corn flour with 2 tablespoons of water and add the mix to the soup base, with the spring onions and coriander.
• Take the duck out of the oven leave it to rest for a moment, strip the meat of the bones and place the meat in a bowl and pour the soup over it, finish with a few leaves of coriander and serve.