“You will learn a nifty technique in this fragrant duck and shiitake soup. It infuse chicken stock with simple, pungent ingredients. This results in a fragrant, Asian-style broth. The broth is then finished with coconut milk and beautifully cooked sliced duck. However, it’s the flavour of the fried shiitake mushrooms which really steal the show, so please do not use any other mushrooms here. – Monya