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Nutrition Facts
Serving Size 1 (101g) Recipe makes 4 servings The following items or measurements are not included below: duck stock 1 star anise
Calories 105
Calories from Fat 51		(49%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 283mg		11%
Potassium 166mg		4%
Total Carbohydrate 3.3g		1%
	Dietary Fiber 1.0g	4%
	Sugars 0.9g
Protein 9.3g		18%
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Duck Soup

Recipe #93139 | 35 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: JustJanS
Jun 10, 2004

From a cookbook Practical Soups I borrowed from work.

SERVES 4 (change servings and units)

Ingredients

850 ml well flavoured duck stock or chicken stock
1 tablespoon rice wine
1 tablespoon light soy sauce
1 star anise
125 g boneless duck breasts, finely diced
225 g Chinese cabbage, finely shredded
2 cloves garlic, crushed
1 tablespoon sesame seed
1 teaspoon sesame oil
1 tablespoon chopped fresh parsley

Directions

1
Place the stock, rice wine, soy sauce and star anise in a large saucepan.
2
Bring to the boil and add the duck, the chinese cabbage and the garlic, stirring to mix thoroughly.
3
Reduce the heat and simmer for 25 minutes, or until the duck is tender.
4
Remove the star anise.
5
Stir through the sesame seeds, the oil and the parsley and serve at once in warmed bowls.

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Browse similar recipes by category

Course > Soups
Main Ingredient > Meat > Poultry > Duck
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Stove Top
Preparation > Presentation > Served Hot
Occasion > Dinner Party
Occasion > Taste/Mood > Savory

Featured Reviews for This Recipe

From: Chef floWer

On Jul 21, 2008

Outstanding, this was my first duck soup and we all enjoyed it. I really loved how all the flavours blended well together. This made a great dinner on a cold winter night. Thank you JustJanS

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From: karen in tbay

On Aug 25, 2007

My broth was very flavourful and with the rest of the ingredients we found it on the salty side. Otherwise we enjoyed this soup.

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From: Peter J

On Apr 24, 2007

Really great soup Jan! Rather than use duck breasts I used duck legs that had been cooked and diced to use a few left-overs. Because they were already cooked I simmered very gently for around 20 minutes just to warm and blend everything together. It was a really rich and satisfying soup that was great served along with some buttered crusty rolls.

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