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Asian Duck Broth Recipe

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This recipe for Asian Duck Broth, 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 leg quarters, skinned
4 c water
2-1/2 c chicken stock
1" piece fresh ginger
1 large carrot, slices
1 onion, sliced
1 leek, sliced
3 garlic cloves, minced
1 tsp black peppercorns
2 tbsp soy sauce
1 small carrot, cut in thin strips or slivers
1 small leek, cut in thin strips or slivers
3-1/2 oz shiitake mushrooms, thinly sliced
1 oz watercress leaves
salt and pepper

Put the duck in a large saucepan with the water. Bring to a boil and skim off the foam that rises to the surface. Add the stock, ginger, carrot, onion, leek, garlic, peppercorns, and soy sauce. Reduce the heat and simmer, partially covered, for 1-1/2 hours.

Remove the duck from the stock and set aside. When the duck is cool enough to handle, remove the meat from the bones and shred into bite size pieces, discarding any fat.

Strain the stock and press the vegetables with the back of a spoon to extract all the liquid. Remove as much fat as possible. Discard the vegetables and herbs.

Bring the stock just to a boil in a clean saucepan and add the strips of carrot and leek, the mushrooms, and duck meat. Reduce the heat and cook gently for 5 minutes or until the carrot is tender.

Stir in the watercress and continue simmering for 1-2 minutes until it is wilted. Taste the soup and adjust the seasoning if needed. Ladle the soup into warmed bowls and serve immediately.




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