DUCK SOUP
2 min readPreparation & cooking time: about 35–40 mins
This dish is traditionally served at the end of a duck dinner, as it is made from the carcass of the Peking Duck
1 duck carcass (plus giblets if available)
2–3 small slices ginger root
6–8 small dried Chinese mushrooms, soaked
450g (1lb) Chinese leaves
1–2 spring onions, finely chopped
salt and pepper to taste
Break up the carcass, place it together with the giblets and any other bits and pieces in a large pot or pan, cover with about 1.5 litres (2½ pints) water, add the ginger root and bring to the boil. Skim off the impurities floating on the surface, and simmer gently for at least 30 minutes. Squeeze dry the soaked mushrooms and discard any hard stalks. Thinly slice the Chinese leaves, add them and the mushrooms to the soup, continue cooking for 10–15 minutes, add the spring onions, and adjust the seasonings. Serve hot. NB When serving, do warn your guests that there might be small bits of bones in the soup.
reak up the carcass, place it together with the giblets and any other bits and pieces in a large pot or pan, cover with about 1.5 litres (2½ pints) water, add the ginger root and bring to the boil. Skim off the impurities floating on the surface, and simmer gently for at least 30 minutes.
Squeeze dry the soaked mushrooms and discard any hard stalks. Thinly slice the Chinese leaves, add them and the mushrooms to the soup, continue cooking for 10–15 minutes, add the spring onions, and adjust the seasonings. Serve hot.
NB When serving, do warn your guests that there might be small bits of bones in the soup.
