Phoo D shares his recipe for a delicious duck soup making use of every last scrap of leftovers from a Chinese roast duck. It serves 4 to 8 as a first course.
Leftovers from 1 Chinese roast duck (skin, juice, meat, and bones)
Pinch of salt
1” length of peeled ginger root, cut into thin matchsticks
3-5 mushrooms, sliced
2 bunches green onions. sliced
1/2-3/4 package of firm tofu, diced
6-10 leaves napa cabbage, sliced
White pepper to taste
Chopped cilantro leaves
Place leftover duck meat, skin, fat, juice, and bones (making sure all large bones are cut) in a pan and cover with water. Add pinch of salt and several whole star anise. Bring to a boil and simmer for at least 2 hours (3 or 4 hours is even better). Add extra water as needed to keep scraps covered.
After letting the mixture cool slightly, strain to separate liquid from solids. After liquid has cooled some, store covered in the refrigerator.
Soup Making (about 30-45 minutes):
Scrape fat off of stock. Heat stock and add mushrooms, ginger, and the white parts of the green onions. After 20-25 minutes, taste stock and add white pepper to taste; then add napa cabbage. After a few more minutes, add some of the green parts of the green onion. When cabbage is tender, add tofu, cut into pieces, and return to a boil. At this point, the soup is ready. Serve with chopped cilantro as a garnish.
Board Links: Duck Soup Easy