Duck Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1/2 teaspoon cinnamon
- 2 tablespoons soy sauce
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 3 garlic cloves crushed
- 1 whole star anise
- 1 cup bean sprouts
- 1 stick
- 1 medium onion roughly chopped
- 1 clove
- 2 tablespoons mirin
- 1 1/2 kg duck breasts filleted and legs removed
- 1 can chicken consomme
- water (see step #4)
- 1 teaspoon szechwan pepper lightly crushed
- 1/2 teaspoon szechwan pepper lightly crushed
- 3 -4 green onions finely sliced
- 2 cups cooked noodles (hokkien are good)
- 0.22 lb button mushrooms halved and cooked
- ginger finely julienned
- 1 tablespoon thai-style sweet chili sauce
- Carbohydrate 20.0809755074938 g
- Cholesterol 345.7375 mg
- Fat 171.177655046008 g
- Fiber 5.41211349641734 g
- Protein 52.7193841708333 g
- Saturated Fat 64.1845955575866 g
- Serving Size 1 1 -6 serving(s) (789g)
- Sodium 423.155363628533 mg
- Sugar 14.6688620110764 g
- Trans Fat 10.7393528409502 g
- Calories 1832 calories
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.
