DUCK SOUP, CHINESE STYLE
Make and share this Duck Soup, Chinese Style recipe from Food.com.
Provided by lazyme
Categories Duck
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 122.6, Fat 4.1, SaturatedFat 1.1, Cholesterol 30.4, Sodium 353.6, Carbohydrate 14, Fiber 0.5, Sugar 4, Protein 7.2
DUCK SOUP
This is Russell's speciality. This soup is easy to make, though it takes a bit of planning. It is a complete and filling meal made the way we do. The original recipe came from an Ian Parmenter cookbook, but I doubt he'd recognise his recipe now! Prep and cooking time are just a guess-and don't include overnight refrigeration of the stock or marinated meat-sorry about that! I like to add snow peas or asparagus to this sometimes too.
Provided by JustJanS
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 22
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.
PEKING DUCK
I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.
Provided by Allison
Categories World Cuisine Recipes Asian Chinese
Time 3h50m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
- Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
- Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
- Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
- Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Nutrition Facts : Calories 555.7 calories, Carbohydrate 48.1 g, Cholesterol 91.1 mg, Fat 31 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 10.6 g, Sodium 747.8 mg, Sugar 42 g
CHINESE MUSHROOMS & DUCK SOUP
This soup is a delicious winter alternative for the classic Chinese crispy duck; matches the characteristic hoisin flavour with a heart-warming and elegant mushrooms soup.
Provided by pripfeiffer
Time 2h30m
Yield Serves 4
Number Of Ingredients 0
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 â overnight is ideal, minimum of 30 minutes.
- Remove duck from marinade, place in an oven tray â 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.
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