DUCK SOUP
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
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.
DUCK SOUP (CZARNINA)
This is an old Polish recipe that was used at Easter time. This recipe is traditionally served with home made noodles. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation.
Provided by BARB VAN ARKEL
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 12
Number Of Ingredients 16
Steps:
- Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
- Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
- Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
- Mix in prunes, raisins and apple. Simmer for 30 minutes.
- In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.
Nutrition Facts : Calories 712.2 calories, Carbohydrate 32.8 g, Cholesterol 157 mg, Fat 45.7 g, Fiber 3.4 g, Protein 43 g, SaturatedFat 16.3 g, Sodium 597.5 mg, Sugar 22.1 g
VIETNAMESE DUCK NOODLE SOUP (MI VIT TIEM)
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
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 MUSHROOMS & DUCK SOUP
This soup is a delicious winter alternative for the classic Chinese crispy duck; matches the characteristic hoisin flavour with a heart-warming and elegant mushrooms soup.
Provided by pripfeiffer
Time 2h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place all the ingredients for the marinade in a bowl and stir to combine.
- Pour into a sealable plastic bag, add the duck, seal the bag and marinate it the fridge as long as possible â overnight is ideal, minimum of 30 minutes.
- Remove duck from marinade, place in an oven tray â preheated oven at 140C -, and cover with tin foil and slow roast it for about 2hrs.
- Meanwhile, heat a pan, add the chicken stock (and mushroom water) to simmer, add the sliced mushrooms, shredded wood ear, shredded cabbage and bring it to boil.
- Stir in the soy sauce, rice vinegar, rice wine and bring soup back to boil.
- Mix the corn flour with 2 tablespoons of water and add the mix to the soup base, with the spring onions and coriander.
- Take the duck out of the oven leave it to rest for a moment, strip the meat of the bones and place the meat in a bowl and pour the soup over it, finish with a few leaves of coriander and serve.
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CHINESE ROAST DUCK (烤鴨) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
5/5 (96)Total Time 1 hr 40 minsCategory Main CourseCalories 351 per serving
- In a mixing bowl, add marinate sauce: soy sauce 1/2 cup, hoisin sauce 1/2 cup, dark soy sauce 2 tablespoons, water 1 cup, garlic 2 cloves grind, ginger 3 slices grind, anise 3, clove 3, and five spices 1/8 teaspoon.
- After that, put the whole duck into the marinated sauce for few hours (the best result is overnight). Try to flip the other side after a few hours.
- Preheated the oven for 375 F. Then, put the duck on a cake stand like a bundt cake mold to roast a chicken from previous recipe.
CHINESE ROAST DUCK NOODLE SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 382 per servingTotal Time 30 mins
- Preheat oven to 350°. In a medium saucepan, simmer broth, ginger, and garlic, covered, 15 minutes to develop flavor.
- Meanwhile, set duck on a baking sheet and bake until warm. Using a slotted spoon, remove ginger and garlic from broth and discard. Add noodles and soy sauce and let simmer until warmed through, about 5 minutes. Add bok choy and let cook just until wilted, about 2 minutes. Ladle soup into 4 bowls and drizzle each with 1/2 tsp. sesame oil. Set a few pieces of duck on top of each bowl of soup.
SALTED VEGETABLE DUCK SOUP RECIPE - ASIAN FOOD NETWORK
From asianfoodnetwork.com
Servings 6Total Time 1 hr 45 mins
- 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.
CHINESE ROAST DUCK NOODLE SOUP RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (5)Total Time 30 minsServings 4Calories 382 per serving
- Preheat oven to 350°. In a medium saucepan, simmer broth, ginger, and garlic, covered, 15 minutes to develop flavor.
- Meanwhile, set duck on a baking sheet and bake until warm. Using a slotted spoon, remove ginger and garlic from broth and discard. Add noodles and soy sauce and let simmer until warmed through, about 5 minutes. Add bok choy and let cook just until wilted, about 2 minutes. Ladle soup into 4 bowls and drizzle each with 1/2 tsp. sesame oil. Set a few pieces of duck on top of each bowl of soup.
WARMING DUCK SOUP | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
Servings 4Category Light Bites
- Break up the duck carcass into 3 pieces and add it to a large pot with any remaining bones. Fill with water until the carcass is covered, then add the onions with their skin, the parsley stalks, porcini mushrooms, garlic, thyme, bay leaves and peppercorns.
- Heat the pan to a very gentle simmer, cover and leave to cook for two hours, occasionally skimming the scum from the top.
- Strain the stock carefully through a colander and then through a sieve before adding the stock back into the pan with carrots and celery. Bring up to a mild simmer again and season generously with salt. Cook for 10 minutes until the vegetables are tender, then add the beans, pearl barley and chard. Cook for a further 5 minutes.
- Add the sherry with any reserved duck meat and cook for 2 more minutes. Divide between serving bowls and serve with sourdough bread, grated Parmesan and olive oil.
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5/5 (2)Total Time 20 minsCategory Entree, Soups And StewsCalories 358 per serving
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CHINESE EGG NOODLE SOUP WITH ROASTED DUCK - COOKMORPHOSIS
From cookmorphosis.com
5/5 (5)Category Main Course, SoupCuisine Asian Fusion, Chinese, VietnameseTotal Time 27 hrs
- In a stockpot, bring water to boil, then add chicken bones. Simmer the liquid, do not hard boil, and skim any excess if any.
- Use a sachet or coffee filters to combine cilantro stems & shitake stems; black peppercorn & coriander seed; star anise & cinnamon sticks. By doing this, you'll save a lot of time to take them out when the broth is done cooking.
- Once the liquid is simmer with the chicken bones inside, add the rest of ingredients (including the ones in sachets). Bring to soft boil and let it simmer for 1.5 hours. By this point, the fragrance from soup stock has released and you can smell them through the entire house.
- After 1.5 hours, take out the bones and all the infused ingredients out. If you don't put small ingredients in sachets, you must strain the broth in order to have a clear consistency.
SOUR PLUM DUCK, A HAKKA CHINESE CLASSIC - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (4)Total Time 3 hrs 20 minsCategory Chicken And PoultryCalories 765 per serving
- Remove the giblet packet from the duck, rinse both the inside and outside of the duck thoroughly, and let the water drain out. You can discard the giblets or place them in the pot with the duck if you like. Pat the duck dry with a paper towel. Combine the salt, white pepper, and ginger in a small bowl, and rub the spice mix evenly all over the duck, both outside and inside the cavity. Set aside to marinate for 30 minutes.
- Heat 1½ tablespoons canola oil in a large Dutch oven (or other oven-safe pot with a lid) over medium-high heat. Sear the duck on both sides until lightly browned and transfer the duck to a plate. Preheat the oven to 375 degrees F. Add the garlic, shallots, and onions to the pot where you seared the duck. Fry for 3-5 minutes, until softened.
- Use your hands or a fork to smash the pickled plums, and add them to the pot. The plums should be pitted, but it is also okay to just add the pits and pick them out before serving. Also stir in the plum sauce, chicken stock, dried citrus peels, and vinegar. Mix well over medium heat and bring to a simmer. Once simmering, remove from the heat.
- Spoon one cup of the onion mixture into the duck cavity, using a spoon to coat the inside of the duck as best as possible. Spread some of the sauce over the outside of the duck so it is lightly coated. With the onion mixture that's left in the pot, spread it out evenly across the bottom of the pot and carefully place the duck on top (breast side down). Cover the pot and place into the preheated oven for 60 minutes.
SALTED VEGETABLE DUCK SOUP (咸菜鸭汤 KIAM CHYE ARK) - THE ...
From theburningkitchen.com
4/5 (3)Total Time 1 hr 30 minsCategory SoupCalories 700 per serving
- Soak the kiam chye in a basin of warm water for about 20 minutes (water should cover 2 inches above the kiam chye). Taste the kiam chye to see if it is too salty. If so, continue to soak for another 10 minutes.
- Boil 3 litres of water in a large pot. Once boiling, add in the duck, tamarind skin and ginger and continue to boil over medium heat for half an hour.
LEFTOVER CHINESE ROAST DUCK NOODLE SOUP - ET FOOD VOYAGE
From etfoodvoyage.com
Cuisine Asian, Cantonese, ChineseCategory Lunch, SoupServings 4Calories 460 per serving
- Turn to medium-low heat, cover, and let simmer for at least 4 hours. Check often to skim off excess fat and stirring occasionally.
- Strain the broth to remove any solids. Return the liquid to the pot and season with soy sauce. Let simmer for another 20-30 minutes.
CHINESE DUCK NOODLE BROTH RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Chinese RecipesCategory Duck RecipesServings 8Calories 466 per serving
- Place the duck into a large saucepan with enough boiling water to cover. Bring to the boil, then simmer for 5 minutes, spooning off any scum from the surface. Strain through a colander into a bowl.
- Rinse the pan, return it to the heat with the duck and enough stock to cover. Add the soy sauce, wine, sugar, garlic, chilli, ginger, spices and zest. Cover, bring to the boil, then simmer, covered, for 3 hours, skimming off the fat often, until the meat is tender.
- Lift out the duck with a large slotted spoon and set aside to cool slightly. Bring the broth to the boil, then simmer for 30 minutes, until reduced by a third, skimming off any fat from the surface.
- When the duck is cool enough to handle, strip the duck from the bones (discard the bones) and chop the meat into chunky pieces. Set aside.
CHINESE BRAISED DUCK LEGS: EASY RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (13)Total Time 1 hr 45 minsCategory Chicken And PoultryCalories 442 per serving
- Rinse the duck legs and trim off any excess fat (set aside to render down for long-term storage). Pat dry with a paper towel. Preheat your oven to 400 degrees. Heat a deep skillet or Dutch oven over medium high heat. When the skillet is hot, add the duck legs, skin side down.
- Turn heat down to medium low, and cook until the skin on the duck legs is evenly golden brown. Do not attempt to move the duck legs until you’ve seared them properly. Flip the duck legs and sear on the other side for 1 minute.
- Remove the duck legs from the pot, and pour off the excess duck fat (strain it into a container and refrigerate it for use in other cooking applications).
- Add the Shaoxing wine, stock, soy sauce, oyster sauce, sesame oil, white pepper, ginger, garlic, and scallions to the pot. Also throw in the star anise and bay leaf, if using. Return the duck legs to the pot, skin side up. The liquid should come halfway up the duck legs but not cover them.
HOMEMADE PEKING DUCK - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (2)Total Time 25 hrs 20 minsCategory Main CourseCalories 2294 per serving
- To begin with a perfect Peking duck recipe at home, firstly choose head on (easy to hang for air drying out), clean and lean ducks. Add around 1 teaspoon of white vinegar in clean water and soak the duck for 1 hour. Then prepare lines and tie the ducks from the top of the neck. Hang them on hooks. I hang the ducks on the top of kitchen pool.
- Option 1: heat enough hot oil, then hold the neck and pour the hot oil on the skins. I use a very deep bowl for this step. Be carefully, do not get burnt by the hot oil. This help to make the skin even crisper.
- Firstly cut a line around the breast. Then divide into two part in the middle. Then slice the breast meat with skins one by one. You can hand-shred the left meat off and leave the leftover bones for a soup broth.
VIETNAMESE DUCK SOUP RECIPE - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
Cuisine VietnameseTotal Time 30 minsCategory Soups & StewsCalories 773 per serving
- Put the leftover duck carcass into a medium pot along with all the spices and cover with about 3 litres of water.
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- Chinese duck soup. Ingredients. 125g duck breast. 225g Chinese cabbage or napa cabbage. 850ml chicken stock. 1 tablespoon rice wine or dry sherry. 1 tablespoon light soy sauce.
- Duck brown rice porridge with taro. The roasted duck (especially the pieces with bones) can be added earlier when the rice porridge is cooking so that it can flavour the porridge.
- Simple Duck Congee. Ingredients. 225g roast duck. 6 cups of water. 3 cups of cooked rice. 1 tbsp ginger, julienned. 1 tbsp celery, minced. 1 stalk of spring onion, julienned.
- Salted vegetable duck soup. Salted vegetable duck soup is a home-cooked dish, I rarely see it served in food centres or restaurants. I still remember my late grandmother making a big pot of this duck soup during Chinese New Year so that when my uncles and aunts visit, they can enjoy the tender duck and refreshing soup.
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