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Oriental Duck Broth

Amanda Wren
low-fat, easy, fragrant duck broth 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
Servings 4


  • About 100g cooked and shredded duck meat
  • 1.5 litres of duck stock
  • 1 shallot finely chopped
  • 1 long red chilli sliced
  • 1 carrot cut into matchsticks
  • 5 mushrooms sliced
  • 3 cm piece of ginger cut into matchsticks
  • Handful of coriander stalks chopped finely and leaves rough chopped
  • 1 garlic clove finely sliced
  • 1 heaped tsp Szechuan pepper
  • 1 star anise


  • 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.
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