Duck Soup Chinese Style Recipes

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DUCK SOUP



Duck Soup image

This is Russell's speciality. This soup is easy to make, though it takes a bit of planning. It is a complete and filling meal made the way we do. The original recipe came from an Ian Parmenter cookbook, but I doubt he'd recognise his recipe now! Prep and cooking time are just a guess-and don't include overnight refrigeration of the stock or marinated meat-sorry about that! I like to add snow peas or asparagus to this sometimes too.

Provided by JustJanS

Categories     One Dish Meal

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 22

1 1/2 kg duck, breasts filleted and legs removed
1 (375 g) can chicken consomme
water (see step #4)
3 tablespoons soy sauce
2 tablespoons mirin
3 garlic cloves, crushed
1 medium onion, roughly chopped
1 cinnamon stick
1 whole star anise
1 teaspoon szechwan pepper, lightly crushed
2 tablespoons soy sauce
1 tablespoon mirin
1 garlic clove
1/2 teaspoon cinnamon
1 whole star anise
1/2 teaspoon szechwan pepper, lightly crushed
3 -4 green onions, finely sliced
1 cup bean sprouts
2 cups cooked noodles (Hokkien are good)
100 g button mushrooms, halved and cooked
ginger, finely julienned
1 tablespoon thai-style sweet chili sauce

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.

PEKING DUCK



Peking Duck image

I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.

Provided by Allison

Categories     World Cuisine Recipes     Asian     Chinese

Time 3h50m

Yield 4

Number Of Ingredients 15

1 (4 pound) whole duck, dressed
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
⅛ teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions
½ cup plum jam
1 ½ teaspoons sugar
1 ½ teaspoons distilled white vinegar
¼ cup finely chopped chutney

Steps:

  • Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
  • Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
  • Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
  • Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
  • Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Nutrition Facts : Calories 555.7 calories, Carbohydrate 48.1 g, Cholesterol 91.1 mg, Fat 31 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 10.6 g, Sodium 747.8 mg, Sugar 42 g

SALTED VEGETABLE DUCK SOUP



Salted Vegetable Duck Soup image

As with most dishes in Teochew, a city in the eastern province of China, the key to making the best Salted Vegetable Duck Soup lies in the freshness and quality of the ingredients, as well as to cater enough time for simmering. This ensures that the duck meat falls off the bone! Fun fact -This soup is known to boost one's appetite because of its salty savoury taste.

Provided by Asian Food Network

Categories     Chinese Food Recipes | Learn To Cook Chinese Food

Yield Serves 6 people

Number Of Ingredients 8

1 duck (washed, cleaned & chopped into serving pieces)
600 g salted mustard green
4 tomatoes (cut into wedges)
4 slices tamarind skin (washed)
sour plums in brine
two 2 cm ginger (bruised)
3 L water
coriander for garnishing

Steps:

  • Soak salted vegetables. Cut salted vegetables into chunks and soak in water for about 20mins. Taste to see if it is too salty. If it is, soak a little longer. Drain salted vegetables. Set aside.
  • Blanch duck. In a pot of boiling water, blanch duck chunks into boiling water for 3 mins, then wash the duck again with fresh water and remove any visible blood clots.
  • Boil soup. Bring 3L of water to boil in a pot. Once boiling, add in the duck, tamarind skin and ginger and boil over medium heat for 0.5hr. Turn heat into medium low, then add the salted vegetable, tomatoes and sour plumand boil for another 30 min or until the duck is soft but not disintegrated. Serve when hot.

VIETNAMESE DUCK NOODLE SOUP (MI VIT TIEM)



Vietnamese Duck Noodle Soup (Mi Vit Tiem) image

Vietnamese Duck Noodle Soup (Mi Vit Tiem) features slippery noodles, fall-off-the-bone duck legs, and a dark broth.

Provided by Sophie

Categories     Main Dish     Noodle and Soup

Time 2h

Number Of Ingredients 26

4 duck legs ((about 2.25 lbs or 1kg))
2 thumb-sized pieces of ginger, crushed
1/4 cup rice wine ((or sake, white wine))
1/4 teaspoon five-spice powder
1 tablespoon dark soy sauce
1 tablespoon crushed and roughly chopped shallots
1/2 tablespoon crushed and roughly chopped garlic
6-7 cups water ((see Notes))
8 red dates
1 1/2 tablespoons goji berries
8 dried shiitake mushrooms ((about 0.35oz or 10g))
4 star anises
1 black cardamom pod, crushed open
1/2 teaspoon coriander seeds ((or 2-3 fresh cilantro roots or stems))
2 tablespoons soy sauce
2 teaspoon dark soy sauce
1/2 tablespoon oyster sauce
5 garlic cloves, peeled
3 shallots, peeled
1 thumb-sized pieces of ginger
1 onion, peeled
1-2 teaspoons rock sugar ((to taste, or see Notes for subsitute))
yellow wheat-based noodles ((such as egg noodles or ramen-style noodles))
blanched green vegetables ((such as baby bok choy))
thinly-sliced scallions
thinly-sliced cilantro

Steps:

  • In a mixing bowl, add duck legs and massage with crushed ginger and rice wine. This helps eliminate any gamy odors. Rinse and pat dry. Then marinate the duck legs with five-spice powder, dark soy sauce, crushed shallots and garlic for 20-30 minutes.
  • Set the oven broiler to high. Shake off bits of aromatics in the marinade from the duck legs, and place the duck legs skin side up on a wired rack over a lined baking tray. Broil until the skin is blistered and golden with some darkened spots (about 10 minutes).
  • While marinating the duck legs, soak the red dates, goji berries and dried shiitake mushrooms in room temperature water for about 10 minutes. Rinse and drain.
  • After the duck legs have been broiled, add water, red dates, goji berries, dried shiitake mushrooms, star anises, black cardamom pod, coriander seeds, soy sauce, dark soy sauce, oyster sauce, ginger, garlic cloves, shallots and onion to a heavy-bottomed pot. Bring it to a boil, add the duck legs, and then lower to a simmer.
  • Simmer the broth with the lid askew until the duck meat is tender and can be easily picked out with chopsticks (about 80-90 minutes). Skim off foams while simmering. If the broth has too much duck fat, skim off most of it, otherwise the dish might be too greasy.
  • Taste the broth and add rock sugar to taste, and adjust seasonings to your likings. If too much liquid is lost during cooking, you can add back a splash of water.
  • Add noodles and blanched green vegetables to serving bowls. Place a duck leg in each bowl, sprinkle some scallions and cilantro on top. Then ladle the hot soup into the bowls and serve immediately.

Nutrition Facts : Calories 524 kcal, Carbohydrate 31 g, Protein 49 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 197 mg, Sodium 914 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving

CHINESE-STYLE BARBECUED DUCK



Chinese-Style Barbecued Duck image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 10

1 4-pound duck
1/4 cup hoisin
1/2 cup soy sauce
1/4 cup mirin
3 tablespoons honey
3/4 teaspoon toasted sesame oil
1/8 teaspoon hot chili oil
1 clove garlic, peeled and minced
1 teaspoon minced fresh ginger
1/4 cup fresh orange juice

Steps:

  • Prick the skin of the duck all over with a fork, particularly around the breast. Combine the hoisin, soy sauce, mirin, honey, sesame oil, chili oil, garlic and ginger in a small saucepan over low heat. Simmer slowly for 5 minutes. Place the duck in a shallow dish, add half of the hoisin mixture and turn to coat well. Marinate several hours or overnight, turning the duck frequently.
  • Preheat the oven to 425 degrees. Place the duck on a rack in a shallow roasting pan and cover with aluminum foil. Discard the marinade from the duck. Roast for 30 minutes. Remove the foil and prick the duck again.
  • Continue roasting, uncovered, until the juices run slightly pink when pricked in the thickest part of the thigh, about 30 minutes longer. Let stand for 10 minutes. Stir the orange juice into the remaining hoisin mixture. Carve the duck and serve, passing the sauce for dipping.

DUCK SOUP, CHINESE STYLE



Duck Soup, Chinese Style image

Make and share this Duck Soup, Chinese Style recipe from Food.com.

Provided by lazyme

Categories     Duck

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

2 quarts chicken stock
6 dried Chinese mushrooms
1 pinch white pepper (to taste)
1 cup chinese greens, bok choy or 1 cup napa cabbage
bones from one roast duck
3 green onions, chopped
1 teaspoon sesame oil
1 cup cooked duck, cut julienne
1 ounce cellophane noodle
salt, to taste
1 large egg, raw
1 tablespoon cilantro, chopped

Steps:

  • Soak the dried mushrooms in 1 cup warm water for about 1/2 hour.
  • Bring the chicken stock to a simmer and add the mushrooms and the water in which they were soaked.
  • Add the pepper, greens and bones.
  • Simmer for 1 hour.
  • Drain the stock and discard all solids except the mushrooms.
  • Cut the mushrooms julienne and return to the stockpot.
  • Add the green onions, sesame oil and cooked duck meat, and taste for salt.
  • Drop the noodles into the pot and simmer until they are just tender, about 5 minutes.
  • Place the soup in a tureen and add the shelled raw egg, whole. It will cook on the way to the table.
  • Add the parsley garnish.
  • Stir the egg into the soup at the table.

Nutrition Facts : Calories 122.6, Fat 4.1, SaturatedFat 1.1, Cholesterol 30.4, Sodium 353.6, Carbohydrate 14, Fiber 0.5, Sugar 4, Protein 7.2

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Estimated Reading Time 2 mins
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