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Duck Soup With Napa Cabbage Recipe - Cooking Index

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Duck Soup With Napa Cabbage

Type: Poultry
Courses: Soup
Serves: 4 people

Recipe Ingredients

2 cups 474mlChicken or vegetable stock
  = (or canned chicken broth)
3 cups 711mlCool water
1   Carcass from roast duck, including neck - cut into 8 pieces
1   Chinese or regular celery, leaves included - trimmed, and
  Coarsely chopped
1   Carrot - coarsely chopped
1/2   Onion (medium)
3   Peeled ginger
5   Black peppercorns
2   Star anise
2 cups 474mlSliced napa cabbages
1/2 cup 55g / 1.9ozCarrot - cut thin strips
3 cups 711mlFresh shiitake mushrooms - stems removed, (large)
  And caps thinly sliced
2   Green onions - trimmed, and
  Cut into 2" lengths
1/2   Soft tofu - (abt 7 oz) - drained, and
  Cut into 8 pieces
  Salt - to taste
  Freshly ground black pepper - to taste

Recipe Instructions

Bring the stock, water, duck carcass, celery, chopped carrot, onion, ginger, peppercorns and star anise to a boil in a large pot. Adjust the heat so the liquid is simmering, cover the pot and simmer for 3 hours. Strain the stock and discard the solids.

Pour the broth back into the pot and bring to a simmer. Add the cabbage, carrot strips and mushrooms. Simmer until the vegetables are tender, 7 to 8 minutes. Add the green onions and tofu. Simmer gently until the tofu is heated through. Season to taste with the salt and black pepper and ladle into warm soup bowls.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Peking Duck - Dinner) - from the TV FOOD NETWORK CANADA

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