Brothy Duck Soup Recipes

BROTHY DUCK SOUP

Steps:

• 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.

BROTHY TOMATO SOUP

Steps:

• Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until golden brown and crisp, 8 to 10 minutes. Remove to paper towels and reserve for the grilled cheese. Pour off all but 3 tablespoons of the drippings from the pot.
• Add the kimchi and onion to the pot. Cook, stirring and scraping up any browned bits, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, 1 minute. Add the gochujang and brown sugar and cook, stirring, until the vegetables are coated and the bottom of the pot is starting to brown, 1 to 2 minutes. Add the tomatoes and vegetable broth and bring to a boil. Reduce the heat and simmer until the soup is slightly reduced and thickened, 20 to 25 minutes. Remove 1 1/2 cups soup from the pot and transfer to a blender; puree until smooth. Return to the pot and stir to combine. Add more gochujang if desired, 1/2 teaspoon at a time.
• Divide the soup among bowls. Top with sliced scallions.

DUCK SOUP

Steps:

• 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.

DUCK SOUP WITH BROWN RICE AND YAMS

Steps:

• Place duck pieces in a soup pot and brown over medium heat.
• Add broth and water, bring to a boil and skim away any scum that forms.
• Add onion, celery, carrots, bay and sage leaves, cumin, ginger and thyme.
• Bring back to a boil, reduce heat and simmer 45 minutes.
• Remove duck pieces and let cool.
• Strain and degrease stock.
• Return stock to pan, add rice, bring to a boil, reduce heat and simmer 25 minutes.
• In the meantime, remove duck meat from bones and dice.
• Add duck meat and yam to the pot, bring back to a boil, reduce heat and simmer 20 minutes.
• Add peas and simmer 5 minutes or until tender.
• Add chopped sage and ladle into soup bowls.