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portion of leftover duck soup in a white bowl.

Leftover Duck Soup

Amanda
Low-fat, easy, frugal and fragrant duck soup flavoured with garlic, chilli, Szechuan pepper, ginger and vegetables.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, lunch
Cuisine Asian, Chinese
Servings 4
Calories 130 kcal

Ingredients
 
 

  • 100 g duck meat shredded leftovers
  • 1.5 litres duck stock
  • 1 shallot finely chopped
  • 1 long red chilli sliced
  • 1 carrot cut into matchsticks
  • 5 mushrooms sliced
  • 25 g piece of ginger cut into matchsticks
  • 1 tablespoon coriander stalks chopped finely and leaves rough chopped
  • 1 garlic clove finely sliced
  • 1 teaspoon Szechuan pepper
  • 1 star anise

Instructions
 

  • Fry the carrot, shallot, garlic and ginger in a little oil for a few minutes until soft.
  • Add the mushrooms, chilli, star anise and Szechuan pepper, chopped coriander stalks and the duck stock.
  • Bring to a simmer and add in the cooked duck.
  • Check the seasoning and serve with the coriander leaves and crusty bread.

Notes

Tips
  • If I buy a pack of chillies I don't always use them quickly enough. I just put them in the freezer and take them out as I need to. Chop them from frozen and use as you would do fresh chillies.
  • When you have duck but no time to make the stock, simply freeze the whole carcass and make the stock with the frozen bones.
Disclaimer:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Nutrition

Calories: 130kcalCarbohydrates: 6gProtein: 4gFat: 10gSaturated Fat: 3gCholesterol: 19mgSodium: 32mgPotassium: 293mgFiber: 1gSugar: 2gVitamin A: 2727IUVitamin C: 22mgCalcium: 23mgIron: 1mg
Keyword duck, star anise
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