No image available
Member recipe

Chinese Mushrooms & Duck Soup

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 4

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.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • Ingredients:
  • 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

Method

    1. Place all the ingredients for the marinade in a bowl and stir to combine.
    2. 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.
    3. 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.
    4. 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.
    5. Stir in the soy sauce, rice vinegar, rice wine and bring soup back to boil.
    6. Mix the corn flour with 2 tablespoons of water and add the mix to the soup base, with the spring onions and coriander.
    7. 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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.