After reading about duck soup at mmm-yoso, Kirk’s wonderful blog
( http://mmm-yoso.typepad.com/ ), I knew what to do with the leftovers the next time I picked up a roast duck for dinner. The following is the recipe that I have developed from the idea of Kirk (and his missus). I have prepared this recipe three times, and every time, people have been impressed. I have loved the results also. Depending on portion sizes and the amount of stock one has, this is easily a first course for 4-8 people.
Leftovers from 1 Chinese roast duck: skin, juice, meat, and bones
Pinch of salt
1” length of peeled ginger root – cut into thin matchsticks (use less if you don’t like spicy)
3-5 mushrooms sliced
2 bunches green onions sliced
1/2 - 3/4 of a package of firm tofu
6 – 10 leaves napa cabbage
Chopped cilantro leaves
White pepper to taste
Cover leftover duck meat, skin, fat, juice and bones (making sure that all large bones are cut) in a pan with water. Add pinch of salt and several stars of star anise. Bring to a boil and simmer for at least 2 hours. 3 or 4 hours are even better. Add extra water as needed.
After letting the mixture cool slightly, strain to separate liquid from other stuff. After liquid has cooled some, store covered in the refrigerator.
Soup Making: (this part takes only about 30-45 minutes)
Scrape fat off of stock. Heat stock and add mushrooms, ginger, and the white parts of the green onions. After 20 - 25 minutes of cooking, taste stock and add white pepper to taste; then add the napa cabbage. After a few more minutes, add some of the green parts of the green onion. When the cabbage is tender, add the tofu, cut into pieces, and bring back to a boil. At that point, the soup is ready. Serve with chopped cilantro as a garnish on top.
Again, let me say that this is very simple, yet oh so good.