Looking for a duck breast recipe for a soup starter? Try this Peking-style duck soup.
This is a nice warm brothy dish. It makes a wonderful starter as it is light yet full flavoured, opening up the palate for what is to come.
Since duck is fairly expensive, I think this dish is most suitable for leftover roast duck. If so, I wouldn't remove the skin. Slice it really thin and add to the soup.
For a hearty soup, add a handful of pearled barley or jasmine rice.
Last but not least, it is okay to use store-bought chicken stock or stock cubes. Don't feel guilty for taking short-cuts in the kitchen.
Ingredients125g duck breast
225g chinese cabbage or napa cabbage
850ml chicken stock
1 tablespoon rice wine or dry sherry
1 tablespoon light soy sauce
2 garlic cloves, crushed
1 tablespoon cooking oil
Pinch of ground star anise
1 tablespoon sesame seeds 1 tablespoon sesame seed oil
1 tablespoon chopped fresh parsley
Directions
- Remove the skin and fats surrounding the duck breast, dice finely
- Shred the chinese or napa cabbage
- Gently heat the cooking oil in a large saucepan
- Add the garlic and lightly fry for a while before adding the ground star anise
- Add the chicken stock to the sauce pan and bring to a gentle boil
- Add the diced duck, shredded cabbage, rice wine, and soy sauce
- Simmer on a low heat for about 10-15 minutes or until the meat is cooked and the cabbage is soft
- Lightly toast the sesame seeds in a flat pan on the stovetop or pop into a preheated oven for about 5-10 minutes until fragrant and light golden brown
- Add the toasted sesame seeds into the soup pot together with chopped parsley
- Serve warm
Recipe link: Duck breast recipe for a soup starter
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