Duck Soup with Herbs
|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)|
|White pepper powder||1 Teaspoon|
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.
Serving size: Complete recipe
Calories 2363 Calories from Fat 939
% Daily Value*
Total Fat 104 g160.2%
Saturated Fat 27.9 g139.7%
Trans Fat 0 g
Cholesterol 1000.4 mg333.5%
Sodium 8045.1 mg335.2%
Total Carbohydrates 110 g36.8%
Dietary Fiber 17.1 g68.4%
Sugars 40.9 g
Protein 232 g464.6%
Vitamin A 1.5% Vitamin C 48.2%
Calcium 18.2% Iron 163.5%
*Based on a 2000 Calorie diet