Chinese Mushrooms & Duck Soup
Member recipe by pripfeiffer
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.
- 2 duck legs
- For the marinade:
- 2 tablespoons dark soy sauce
- 2 teaspoons five-spice powder
- 2 tablespoons sesame oil
- 6 tablespoons hoisin sauce
- 6 tablespoons water
- For the soup:
- 1.2litres chicken stock
- 200g shredded Chinese cabbage
- 50g dried wood ear mushrooms, pre-soaked in hot water (to be added to the stock when making the soup) for 20 minutes and drained
- 50g enoki mushrooms
- 50g shiitake mushrooms
- 2 tablespoons of Shaoxing rice wine
- 1 tablespoon of clear rice vinegar
- 2 spring onions chopped on the diagonal
- Hand full chopped coriander leaves (and a few leaves for decoration)
- 2 tablespoons soy sauce
- 1 tablespoon of corn flour
- 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 Ã¢ÂÂ overnight is ideal, minimum of 30 minutes.
- Remove duck from marinade, place in an oven tray Ã¢ÂÂ 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.