How about a duck breast recipe for a soup starter?

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.

125g 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

1. Remove the skin and fats surrounding the duck breast, dice finely
2. Shred the chinese or napa cabbage
3. Gently heat the cooking oil in a large saucepan
4. Add the garlic and lightly fry for a while before adding the ground star anise
5. Add the chicken stock to the sauce pan and bring to a gentle boil
6. Add the diced duck, shredded cabbage, rice wine, and soy sauce
7. Simmer on a low heat for about 10-15 minutes or until the meat is cooked and the cabbage is soft
8. 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
9. Add the toasted sesame seeds into the soup pot together with chopped parsley
10. Serve warm

Recipe link: http://www.homemade-chinese-soups.com/duck-breast-recipe.html