Duck Soup

Name: Duck Soup
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 lb Duck; 1/4 oz Dried black Chinese mushroom; 1 oz Dried shiitake mushroom; 1 tbsp Black sesame oil; 1 tsp Bean curd with taro; 1 1/4 oz Bean curd thread; 1 lb Chinese cabbage; 1 pinch White pepper powder; 1 pinch 5 spice powder; 1 pinch Ground star aniseed powder; 1 Salt; 1 each Boiled royal bamboo shoot

pomdoro @cook_3735574

Tasty duck soup with Chinese vegetables and herbs.

pomdoro @cook_3735574

Tasty duck soup with Chinese vegetables and herbs.

Saved

Ingredients

30 mins

6 servings

4 lbDuck
1/4 ozDried black Chinese mushroom
1 ozDried shiitake mushroom
1 tbspBlack sesame oil
1 tspBean curd with taro
1 1/4 ozBean curd thread
1 lbChinese cabbage
1 pinchWhite pepper powder
1 pinch5 spice powder
1 pinchGround star aniseed powder
1Salt
1 eachBoiled royal bamboo shoot

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Steps

30 mins

1

Remove the neck and any excess fat from the duck. Place in slow cooker and add spices. Fill with enough water to cover the duck.
2

After two hours, remove any fat that is on the surface and add the bean curd knots and mushrooms.
3

Once the internal temperature reaches 165 F, add the cabbage sliced bamboo shoot and rice noodles. Continue cooking until cabbage and noodles are tender.
4

Serve over brown rice. For a prettier presentation you can sear the duck before adding to slow cooker.
5

You can cook the duck with or without skin. If you choose to leave skin on, prick all over with a fork and then add the seasonings.