Shredded Duck Soup
Serve this Asian-style duck soup with rice or to accompany other dishes.
Ingredients
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1
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2
1 inch Fresh Ginger, cracked
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3
2 Tbsp. Soy Sauce
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4
8 cups Water
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5
1 Tbsp. Corn or Peanut Oil
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6
2 Garlic Cloves, finely chopped
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7
1/2 inch Fresh Ginger, peeled, finely chopped
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8
1/2 cup Sliced Onion
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9
3 cups Fermented Mustard Greens
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10
2 tsp. Soy Sauce
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11
2 Eggs, beaten
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12
2 cups Chopped Celery with Leaves, separated
Directions
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1
Remove skin from duck breasts.
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2
Cook duck with the cracked ginger, soy sauce, and 8 cups water in a covered pan over moderate heat for 45 minutes or until duck is tender.
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3
Remove the duck and shred it. Reserve the broth and skim off the fat.
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4
Heat the oil in a large pan and stir fry the garlic, chopped ginger, onion slices and chopped celery stalk over a moderate heat for 2 minutes.
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5
Add mustard greens and soy sauce and stir fry for a moment.
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6
Add the eggs and mix together slowly until the eggs set.
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7
Add the reserved duck broth, bring to a boil, and simmer for 5 minutes.
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8
Add the celery leaves and stir a minute to blend flavors.
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9
Serve warm with rice or other dishes.
NOTE: This dish can also be cooked for another 5-7 minutes and served as a stew.
