ASIAN-INFUSED WHITE PEKIN DUCKLING MUSHROOM SOUP
Servings: 6
ASIAN BROTH
1/4 C Butter
3/4 C Onions, 1/4" sliced
2 T Lemon grass, minced
2 T Garlic, minced
1 C each Portabello, shiitake, & button mushrooms
1 C Dry white wine
8 C White Pekin duckling stock
1/2 t Oriental fish sauce
1/2 t Tamari soy sauce
WHITE PEKIN DUCKLING
1 1/2 t Five-spice powder
Salt & black pepper as needed
6 (6 oz. each) Boneless, skinless White Pekin duckling breast
GARNISH
Red bell pepper
Green onions, fine julienne
Chives, 1" pieces
BROTH
1) In stockpot, sauté onions in butter until tender.
2) Add lemon grass and garlic; sauté 30 seconds. Add mushrooms; sauté until tender.
3) Deglaze with white wine; reduce until almost dry.
4) Add duck stock; simmer for 1 hour.
5) Remove from heat. Stir in fish and soy sauces.
WHITE PEKIN DUCKLING
1) Rub White Pekin duckling with five spice powder, salt, and pepper.
2) In hot skillet, sear duckling on both sides. Finish cooking in 350°F oven until internal temperature reaches 152°F to 155°F.
3) Resting should bring internal temperature to 160°F. Thinly slice duckling; keep warm.
TO SERVE
1) Ladle broth into individual soup bowl. Top with White Pekin duckling slices arranged in a circle.
2) Garnish center of duckling with red peppers, green onions, and chives.
Recipe courtesy of The Duckling Council
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