Shredded Duck Soup

Shredded duck soup

Serve this Asian-style duck soup with rice or to accompany other dishes.

Ingredients

  • 2

    1 inch Fresh Ginger, cracked

  • 3

    2 Tbsp. Soy Sauce

  • 4

    8 cups Water

  • 5

    1 Tbsp. Corn or Peanut Oil

  • 6

    2 Garlic Cloves, finely chopped

  • 7

    1/2 inch Fresh Ginger, peeled, finely chopped

  • 8

    1/2 cup Sliced Onion

  • 9

    3 cups Fermented Mustard Greens

  • 10

    2 tsp. Soy Sauce

  • 11

    2 Eggs, beaten

  • 12

    2 cups Chopped Celery with Leaves, separated

Directions

  • 1

    Remove skin from duck breasts.

  • 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.

  • 3

    Remove the duck and shred it. Reserve the broth and skim off the fat.

  • 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.

  • 5

    Add mustard greens and soy sauce and stir fry for a moment.

  • 6

    Add the eggs and mix together slowly until the eggs set.

  • 7

    Add the reserved duck broth, bring to a boil, and simmer for 5 minutes.

  • 8

    Add the celery leaves and stir a minute to blend flavors.

  • 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.

Prep Time: 10 min
Cook Time: 65 min
Ready Time: 1 Hour 30 Minutes
Servings: 8