FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Soups & StewsTurkey, Goose & Duck Soups >  Duck, Asian Duck Mushroom Soup

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

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
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages