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Duck Soup with Scallions Recipe

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This recipe for Duck Soup with Scallions, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Easy Soups
Added: Monday, March 2, 2009


2 duck breasts, skin on
2 tbsp red curry paste
2 tbsp peanut oil
bunch scallions, chopped
2 garlic cloves, minced
2" piece fresh ginger, grated
2 carrots, thinly sliced
1 red bell pepper, seeded and cut into strips
4 c chicken stock
2 tbsp sweet chili sauce
3-4 tbsp Thai soy sauce
14-oz can straw mushrooms, drained

Slash the skin of the duck 3-4 times with a sharp knife and rub in curry paste. Cook the duck breasts, skin side down, in a wok or skillet over high heat for 2-3 minutes. Turn over, reduce the heat, and cook for an additional 3-4 minutes, until cooked through. Lift out and slice thickly. Set aside and keep warm.

Meanwhile, heat the oil in a wok or large skillet and stir-fry half the scallions, ginger, carrots, and red bell pepper for 2-3 minutes. Pour in the stock and add the chili sauce, soy sauce, and mushrooms. Bring to a boil, reduce heat and simmer 4-5 minutes.

Ladle the soup into warmed bowls, top with the duck slices, and garnish with the remaining scallions. Serve immediately.




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