1½ kg duck, breasts filleted and legs removed
For Stock:
375 g chicken consomme, 1 can
water
3 tbsp soy sauce
2 tbsp mirin
3 garlic cloves, crushed
1 onion, medium, roughly chopped
1 cinnamon stick
1 whole star anise
1 tsp szechwan pepper, lightly crushed
For Marinade:
2 tbsp. soy sauce
1 tbsp. mirin
1 garlic clove
½ tsp. cinnamon
1 whole star anise
½ tsp. szechwan pepper,, lightly crushed
For Duck Soup:
4 green onions, finely sliced
1 cup bean sprouts
2 cup noodles, cooked, (Hokkien are good)
100 g button mushrooms, halved and cooked
ginger, finely julienned
1 tbsp thai-style sweet chili sauce
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 200 degrees C) for about 20 minutes for the breasts, and about 30 minutes for the legs.
Cool a little then shred the meat.
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.
Sugar: 4g
:
Calcium: 61mg
Calories: 1118kcal
Carbohydrates: 22g
Cholesterol: 190mg
Fat: 99g
Fiber: 2g
Iron: 7mg
Monounsaturated Fat: 47g
Polyunsaturated Fat: 13g
Potassium: 714mg
Protein: 34g
Saturated Fat: 33g
Sodium: 1002mg
Vitamin A: 508IU
Vitamin C: 13mg
