Sichuan Vegetable Duck Soup
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Szechuan Vegetable Duck Soup Recipe
For best results, use a slow cooker (crock-pot) to make this soup. However, you can also simmer the soup over stove top for at least two hours (top up the water regularly whenever needed).
- 1 piece Sichuan vegetable (about 100 grams)
- half duck (about 900 grams)
- 2 sour plums
- 20 grams block peeled ginger slightly bruised
- 8 cloves old garlic do not peel or bruise
- 1 litre boiling water
- 1 tomato cut to 6 wedges; optional
- fine sea salt only if needed; to taste
- sliced chilli padi
- dark soy sauce
You also need
- a slow cooker (crock-pot)
- Rinse Sichuan vegetable, slice thinly and soak in a bowl of water. After 10 minutes, gently knead the slices to press out excess salt and change the water. Soak for another 10 minutes. Taste a small piece of vegetable to test the saltiness. If it is still too salty, soak for another 5-10 minutes. Tip: Do not oversoak or the sichuan veg will become tasteless. Recommended soaking time: 10 (first round) plus 15 minutes.
- Meanwhile, prepare the duck. Remove and discard the skin and fats. Cut to bite-sized chunks. Blanch duck pieces for 5 minutes in a small pot of boiling water. Drain and rinse the duck pieces.
- In a crock-pot slow cooker, add 1 litre boiling water, Sichuan veg slices, blanched duck, sour plums, ginger and old garlic. Cook at “High” for at least two hours (starting from the time when the soup starts bubbling, then set to simmer at “Low” or “Auto” for a few hours or until the duck is so tender that the meat falls off the bones easily. Top up with a small amount of boiling water occasionally if required.
- Add tomato only at the last 10 minutes of cooking. Season with a tiny bit of salt, only if required. Serve with steamed rice and a condiment of sliced chilli padi in dark soy sauce.