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Duck Soup With Herbs

Chinese.wok's picture
Ingredients
  Duckling 1 1⁄2 Pound (750 Gram)
  Chicken stock 2 1⁄2 Liter (10 Cups)
  Dried galangal 1 Tablespoon, sliced (Son Bed)
  Ginseng root 3⁄4 Ounce (25 Gram)
  Caterpillar fungus 3⁄4 Ounce (25 Gram)
  Thorn berries 3⁄4 Ounce (25 Gram, Box)
  Salt 2 Teaspoon
  White pepper powder 1 Teaspoon
Directions

Soak the duckling in tepid water for 30 minutes to remove any impurities.
Drain duckling, then put in a large bowl with all other ingredients.
Cover the bowl, place inside a steamer and steam for 2 hours.
To serve, cut the duckling into individual portions and serve in soups bowls with stock and some of the herbs added for garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Steamed
Dish: 
Soup
Ingredient: 
Duckling
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes

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