A quick and easy way to make fresh duck soup. We prefer to use a pressure cooker to get a fast stock going. This recipe works equally well with chicken. Just make sure you have pieces with bones as that gives a lovely flavour to the stock.
Ingredient Set #1
- an inch of ginger (sliced into matchsticks),
- a squeeze of garlic puree
- one onion sliced
- 1/2″ cinnamon stick
- 2 cloves
- 3 Sichuan peppercorns
In a small pressure cooker, a little oil, fry the above with some salt sprinkled on it, until the onions start to soften and turn translucent.
Ingredient Set #2
- 2 Duck legs
- 1 – 2 red chillis, sliced (depending on how spicy you want it – remove seeds to reduce heat)
- handful of dried black cloud-ear mushrooms soaked in boiling water
- 2 medium carrots, thick slices
- squeeze of tomato puree
- 1/2 tsp chinese 5-spice powder
- dash of allspice powder
- pinch of crushed black pepper
- 1 tbsp shoaxing wine
- 1 tsp soy sauce
When the onions are translucent, add the tomato purée and cook for a further 30 sec, then put in the all the ingredients listed above (set #2). Add boiling water from the kettle, just enough to cover everything. Add some more salt, close the pressure cooker lid and let it alone on high heat for 4 whistles (~ 20 mins).
Ingredient Set #3
- enoki mushrooms
- one pak choi, cut into half
- egg noodles or ramen
- dash of fish sauce
- dash of teriyaki sauce
- Squeeze of lemon juice
Open the pressure cooker and remove the duck legs. Shred the meat off the bones and return it to the cooker (get rid of the bones). Check salt and add more if required. Add the enoki mushrooms, the noodles and the sauces and some more water to bring it to the required consistency and let the soup simmer for a while until the noodles are cooked. For the last minute of simmer, just add the pak choi leaves.
Squeeze some lemon juice on top, and serve hot. As an additional garnish, you may sprinkle with sliced fresh spring onions.