Fragrant Duck and Shiitake Soup
You will learn a nifty technique here where a basic chicken stock is infused with simple, yet pungent ingredients, resulting in a fragrant, Asian-style broth.
Servings 4
Calories 550kcal
Ingredients
- 1 litre chicken stock
- 25 g fresh ginger thinly sliced
- 4 cloves garlic smashed with the back of a knife
- 1 star anise
- 4 large duck breasts
- 1/2 tsp chilli powder
- 1/2 tsp ground ginger
- 240 g shiitake mushrooms
- 250 g coconut cream
- 1 tsp fish sauce
- handful fresh coriander leaves
- 1 red chilli thinly sliced
- 1 lime cut into wedges
- salt and freshly ground black pepper
Instructions
- Preheat the oven to180°C (fan-assisted). This is 200°C for conventional ovens (or 400°F / gas mark 6). Line a baking tray with baking paper.
- Get the broth on first so you have maximum infusing time. Place the chicken stock, sliced ginger, smashed garlic, and star anise into a large saucepan over high heat. Bring to a boil, then reduce to medium heat, leaving to simmer for 10 minutes. Remove from the heat and set aside to allow the flavours to infuse. We will come back to it later.
- Score the duck skin slightly with a sharp knife. Heat a large, non-stick pan on medium heat (no need to add oil). Place the breasts skin-side down and leave on this medium heat for15 minutes. You will notice how the duck renders out plenty of its own fat. After15 minutes, increase the heat to high and cook until the skins are golden and crispy, approx. 1-2 more minutes. Flip the duck breasts over to cook the underside for 1 minute, then place them skin side-up on the baking tray. Do not discard all the rendered duck fat remaining in the pan.
- Scatter the chilli and ginger powders over the duck breasts and season all over with salt and pepper. Rub the spices into the skins and place the tray into the oven for 6-7minutes. After this time, remove the duck from the oven and leave to rest for10 minutes.
- Meanwhile, place the pan containing all the duck fat back on high heat. Add the sliced shiitake mushrooms and cook, stir-fry style, until golden and caramelised. Set aside to keep warm.
- Return to the pan of infusing stock. Strain it through a fine mesh sieve into a clean saucepan, discarding the ginger, garlic, and star anise. Add the coconut cream and fish sauce and allow to warm through over a medium heat. Adjust the seasoning with salt and pepper, or a little more fish sauce if you like.
- Slice the duck after it has rested, then ladle the coconut soup between warm bowls and add the fried shiitake mushrooms. Top with the sliced duck, coriander and sliced red chilli. Drizzle over any juices from duck’s roasting tray, if desired, and serve with lime wedges for a zingy finish.
Notes
USEFUL TIPS:
- I like my duck pink on the inside with crispy skin. Allowing them to cook as I have shown here achieves this perfect result. However, it is very important to allow the duck to rest for at least 10 minutes after coming out of the oven.
- If you aren’t up for the challenge of cooking duck, try this with seasoned, sliced chicken or steak. Then, fry the shiitake mushrooms in a little oil as only duck breasts will render such a glorious amount of natural fat.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 550kcal | Carbohydrates: 7.5g | Protein: 54g | Fat: 34g