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Member recipe

Chinese Mushrooms & Duck Soup

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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.

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  • 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


    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.

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