Recipe: Duck Soup

METHOD

• Place the untrimmed duck in a saucepan and pour in just enough water to cover the duck. Put the pot on high heat and bring to a boil. When the water boils, reduce heat and simmer for 20-30 minutes.
• While the duck pieces are simmering, prepare all the spices. Peel and lightly crush the garlic, peel the ginger and leave uncut. Finely chop the Chinese cabbage.
• Remove the meat for the pan and strain the broth through a sieve with gauze. Put the strained broth on a medium heat, and add sugar, ginger, garlic, star anise and soy sauce. Cook the soup for 10 minutes.
• Cook the rice noodles separately. Soak the noodles in warm water for 10 minutes, and then cook for 5 minutes on medium heat. Be careful not to overcook the noodles. Alternatively, after soaking, the noodles can be steamed to keep them whole.
• Cut the meat into slices or straws. Place the noodles, Chinese cabbage and duck meat in a serving bowl, pour the strained soup over and sprinkle with green onions.
• Serve hot.