Name: Duck and mushroom soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 20 gram dried shiitake mushrooms; 15 gram dried black fungus; 1 kilogram chinese barbecued duck; 1 litre (4 cup) water; 1 litre (4 cups) chicken stock; 100 gram swiss brown mushrooms, slice thinly; 2 teaspoon grated palm sugar; 1 tablespoon mushroom soy sauce; 230 gram canned bamboo shoots, rinsed, drained; 1 tablespoon cornflour, cornstarch; 1 tablespoon water, extra; 4 green onions, sliced thinly

Duck and mushroom soup

Succulent, juicy duck and hearty mushroom soup - full of wholesome, authentic Asian flavours, this is perfect combination for dinner tonight!

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

20 gram dried shiitake mushrooms

15 gram dried black fungus

1 kilogram chinese barbecued duck

1 litre (4 cup) water

1 litre (4 cups) chicken stock

100 gram swiss brown mushrooms, slice thinly

2 teaspoon grated palm sugar

1 tablespoon mushroom soy sauce

230 gram canned bamboo shoots, rinsed, drained

1 tablespoon cornflour, cornstarch

1 tablespoon water, extra

4 green onions, sliced thinly

Method

1.Cover shiitake mushrooms and fungus with cold water in a small bowl; stand 1 hour. Drain; slice thinly.

2.Meanwhile, remove bones from duck; reserve skin, slice meat thinly.

3.Preheat grill.

4.Combine the water and stock in a large saucepan; bring to the boil. Add duck, shiitake mushrooms, fungus, swiss brown mushrooms, sugar, sauce and bamboo shoots to pan; return to the boil.

5.Place duck skin, in a single layer, on an oven tray; grill for 5 minutes or until crisp. Discard excess fat; chop skin coarsely.

6.Meanwhile, blend cornflour with the extra water in a small bowl, add to soup; stir until mixture thickens slightly. Season to taste. Serve soup topped with onion and duck skin.

Recipe is not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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