Duck Soup Recipe #93139
From a cookbook Practical Soups I borrowed from work.
by JustJanS
35 min | 10 min prep
SERVES 4
- 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
- Place the stock, rice wine, soy sauce and star anise in a large saucepan.
- Bring to the boil and add the duck, the chinese cabbage and the garlic, stirring to mix thoroughly.
- Reduce the heat and simmer for 25 minutes, or until the duck is tender.
- Remove the star anise.
- Stir through the sesame seeds, the oil and the parsley and serve at once in warmed bowls.
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5 stars