Duck and ginger soup

AT A GLANCE

  • Serves 8 people

  • 1 (about 2.2kg) duck
  • 12 green onions, trimmed
  • 10 cm piece ginger, thickly sliced
  • 2 pieces cassia bark
  • 60 ml (¼ cup) fish sauce
  • 5 star anise
  • 1 cup (loosely packed) each coriander and mint leaves
  • ½ cup (loosely packed) Vietnamese mint leaves
  • To serve: lime wedges
01   Place duck in a large saucepan and cover with water, bring to the boil over medium heat, then drain, add 8 green onions, ginger and spices and cover with 4 litres of cold water. Bring to the boil over high heat, then reduce heat to low-medium and simmer for 3 hours. Add fish sauce and season to taste with sea salt and freshly ground white pepper.
02   Remove duck from liquid and place on a platter. Strain liquid and skim fat, then ladle broth among serving bowls. Coarsely shred duck meat and add to bowls. Thinly slice remaining green onions and divide among bowls, scatter with herbs and serve immediately.

Recipe:

RODNEY DUNN

Photography:

CHRIS CHEN

Styling:

LYNSEY FRYERS

Drinking Suggestion:

AROMATIC WHEAT BEER. , suggested by MAX ALLEN

FEATURED IN

Aug 2007

Aug 2007

View Full Site