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 – overnight is ideal, minimum of 30 minutes.
- Remove duck from marinade, place in an oven tray – 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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