Easy Whole Duck Soup Recipe
I could not find any simple duck soup recipes online, so I came up with this recipe. It is a bit of a cross between Western-style soup and Chinese roast duck. You will need onions, ginger, star anise, cinnamon, and your choice of vegetables (I am using carrots and mushrooms). My favorite way to eat this is with udon noodles and a squeeze of hoisin sauce at the table.
Ingredients
- 1 whole duck (about 3 pounds, see notes)
- 1 medium onion (halved)
- 4 slices ginger
- 3 pieces star anise
- 1 piece cinnamon stick
- 1 tablespoon soy sauce
- 2 teaspoons coarse kosher salt
- ½ teaspoon sugar
- 3 medium carrots (sliced into ¾-inch chunks)
- 400 g mushrooms (halved)
- 1 green onion (for serving, sliced)
Instructions
- Optional: To guarantee brown skin while roasting, air-dry the duck in the fridge for at least 8 hours and up to 48 hours. Simply place the duck on a wire rack on a pan and let it sit in the fridge uncovered.
- Place the duck on a roasting pan lined with aluminum foil and add two cups of water to the pan to prevent the drippings from burning. Roast at 475℉ on the middle rack for 60 minutes, flipping once, until the skin is lightly browned.
- After roasting, submerge the duck in a large pot and water and use your hands to give it a good shake to get rid of scum and any loose bits. Drain.
- Add 12 cups of water, along with onions, ginger, star anise, cinnamon, soy sauce, and sugar. Bring the mixture to a boil and then reduce the heat to the lowest setting. Cover and let it simmer for 30 minutes.
- Add the carrots and mushrooms and simmer for another 30 minutes.
- At this point, the soup is ready to serve. I like to use a pair of tongs and break the duck into smaller pieces. Serve immediately with green onions sprinkled on top. You can serve it with freshly boiled noodles or rice for extra carbs.
Nutrition
Calories: 719kcalCarbohydrates: 6gProtein: 22gFat: 67gSaturated Fat: 23gPolyunsaturated Fat: 9gMonounsaturated Fat: 32gCholesterol: 129mgSodium: 834mgPotassium: 628mgFiber: 2gSugar: 3gVitamin A: 4125IUVitamin C: 9mgCalcium: 40mgIron: 5mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!