Name: Duck and mushroom soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 20 gram dried shiitake mushrooms; 15 gram dried black fungus; 1 kilogram chinese barbecued duck; 1 litre (4 cup) water; 1 litre (4 cups) chicken stock; 100 gram swiss brown mushrooms, slice thinly; 2 teaspoon grated palm sugar; 1 tablespoon mushroom soy sauce; 230 gram canned bamboo shoots, rinsed, drained; 1 tablespoon cornflour, cornstarch; 1 tablespoon water, extra; 4 green onions, sliced thinly

Duck and mushroom soup

Succulent, juicy duck and hearty mushroom soup - full of wholesome, authentic Asian flavours, this is perfect combination for dinner tonight!

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

20 gram dried shiitake mushrooms

15 gram dried black fungus

1 kilogram chinese barbecued duck

1 litre (4 cup) water

1 litre (4 cups) chicken stock

100 gram swiss brown mushrooms, slice thinly

2 teaspoon grated palm sugar

1 tablespoon mushroom soy sauce

230 gram canned bamboo shoots, rinsed, drained

1 tablespoon cornflour, cornstarch

1 tablespoon water, extra

4 green onions, sliced thinly

Method

1.Cover shiitake mushrooms and fungus with cold water in a small bowl; stand 1 hour. Drain; slice thinly.

2.Meanwhile, remove bones from duck; reserve skin, slice meat thinly.

3.Preheat grill.

4.Combine the water and stock in a large saucepan; bring to the boil. Add duck, shiitake mushrooms, fungus, swiss brown mushrooms, sugar, sauce and bamboo shoots to pan; return to the boil.

5.Place duck skin, in a single layer, on an oven tray; grill for 5 minutes or until crisp. Discard excess fat; chop skin coarsely.

6.Meanwhile, blend cornflour with the extra water in a small bowl, add to soup; stir until mixture thickens slightly. Season to taste. Serve soup topped with onion and duck skin.

Recipe is not suitable to freeze.
Note

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