This is our favourite warming winter soup by a mile!
With ginger, garlic, homemade duck stock as its base, and loads of fresh green veg
it packs a punch when it comes to immune boosting add ins.
Duck soup is an awesome way to use up any leftover duck carcasses you may have,
and has a beautiful depth of flavour that (in our humble opinion) surpasses a standard chicken broth.
This recipe is for two bowls of soup, however if you're making a duck broth from scratch
you'll likely end up with at least six serves worth so you're set for lunch all week
(and trust us - this is an 'eat it every day for a week' kind of recipe!)
1 Free Range Duck Breast
6 Sustainably Sourced Prawns (thawed)
4 - 5 cups of duck stock
2 tsp of freshly sliced ginger
2 cloves of garlic, sliced
2 star anise
4 spring onion shoots, finely chopped
1 pack of shiitake mushrooms, sliced
1 - 2 tsp fish sauce (add to taste)
A dash of sesame oil
1 head of bok choy (washed)
1 bunch of broccolini (washed)
Fresh coriander (optional)
Noodles of your choice (we used GF sweet potato starch noodles)
Preheat your oven to 200C. Slice the ginger, garlic, spring onion, a bit of coriander (optional) and the shiitake mushrooms and add to a large pot with star anise and a drizzle of olive oil.
Fry until soft and fragrant, then add in duck stock and bring to a simmer.
Score the skin of the duck breast (but don't cut through the flesh) and rub all over with salt.
Add to a cold frypan on medium heat (skin side down) and cook for around 6 mins or until the skin is looking lovely and golden.
Starting on a cold pan will allow the fat to render out of the skin, which you can save and use later for some duck fat potatoes! Flip onto the other side and cook for another 4 mins or so.
Slide duck breast into the oven for a further 5 - 10 mins.
Use a meat thermometer to check for doneness - for this recipe it's best if the breast is quite pink in the middle (but not raw) when it comes out as it will cook a little more in the broth.
Aim for around 45C in the middle of the breast.
Rest the duck while you finish the rest of the soup.
Add a dash of sesame oil and a bit of fish sauce to taste (go slowly and taste test on this one as a little bit can go a long way!) and a little crack of pepper.
Roughly chop the veg and set aside.
Add noodles to the soup and cook to packet directions.
When you have about 2 mins left to go, throw in the prawns, then the veg on top and pop a lid on the pot.
The prawns are done when they turn a nice orange colour on both sides and show the same solid white colour the whole way through if you slice through one.
Pour into two deep soup bowls, slice duck thinly and add to the top of each bowl.
Sprinkle with fresh coriander and spring onions to finish.
Note: If you'd like the duck pieces to cook through further, just push them down to the bottom of the bowl as you're eating.
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