DIY “Good Fortune” Duck Soup Recipe

Mmmmmm…. cold weather will be moving in soon. Why not warm up inside with another of Mei N Yu’s wonderful recipe suggestions. Who knows it might actually bring you “good fortune”!

“Good Fortune” Duck Soup Recipe: makes 1-1.25 gal, serving 8-10 ppl

Marinade 1 whole 4-5# Duck (internals removed) in the following for 24-48 hours:

4 cup lite soy sauce

2 cups honey

½ cup sesame oil

1 cup chopped garlic

2 cups chopped ginger

6 ea oranges (juice squeezed, and rind included)

6 ea limes (juice squeezed, and rind included)

½ cup Sichuan peppercorn

Preheat oven to 350. Remove the duck from the marinade, and place on a roasting rack, above a sheet tray, and place in the preheated oven at 350 for 20 min, then reduce heat to 250 for an hour and a half. The leg should be easy to twist right off, and the liquids should be clear, along with a bronze colored skin. Allow to cool to room temperature, then remove the skin and meat and reserve separately.

Place the bones in a 2.5 gal stockpot and add:

3 chopped large onions

6 chopped stalks of celery

6 sliced medium carrots

6 whole, peeled cloves of garlic

2 gallons of cold water.

Place on the stove on medium high. Bring to a boil, then reduce to barely a simmer and let go for 3 hours, being sure to barely keep at a simmer, or it will discolor. Strain the liquid from the pot, first through a fine mesh sieve, then through cheesecloth. Reserve.

Clean the same stockpot, and return to the stove on medium heat, allowing several minutes for the pot to reheat thoroughly. Add the following to the heated pot:

2 T veg oil

½ cup fresh sliced ginger

¼ cup minced garlic

1 cup sliced scallions

Saute the above for about 2 min, until they start to become tender, then add the reserved stock and 1 cup of light soy. Bring to a simmer and allow to remain for 30 minutes.

Prepare your bowls with some of the reserved shredded meat (and skin if you like) and any number of garnishes, which may include: watercress, spinach, scallions, rice noodles, bean sprouts, tofu, cilantro, etc.

Add the liquid to the bowls right before service.


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