Duck Broth Soup Recipe
Finally, the duck bones are rendered into a duck broth soup that contains wintermelon, cilantro, and eggs as the finishing course.
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Ingredients
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Duck Broth
Soup Ingredients
Method
Duck Broth
- 1
Prepare bones
Break the duck carcass into smaller pieces if necessary so it fits into your stock pot. If you have any residual fatty skin, you may remove some excess fat but leave a moderate amount for flavor.
- 2
Blanch bones (optional, for cleaner broth)
Place the bones in the stockpot and cover with cold water. Bring to a rapid simmer and cook 5 minutes. Drain and discard the blanch water, rinse bones and pot to remove scum. This step yields a clearer, cleaner-flavored broth.
- 3
Simmer broth
Return the cleaned bones to the pot and add 5 liters of fresh cold water. Add sliced ginger, smashed scallion whites, bay leaves, and whole white peppercorns. Bring to a gentle simmer, then reduce heat to maintain a low simmer (not a rolling boil) and cook uncovered for 2 to 3 hours. Skim any foam or excess fat from the surface periodically.
- 4
Finish and season broth
After simmering, strain the broth through a fine-mesh strainer into a clean pot or bowl, discarding solids. If you prefer a less fatty broth, cool briefly and skim chilled fat from the surface or spoon excess fat off. Return the strained broth to the pot, bring back to a gentle simmer, and stir in 2 teaspoons of salt and 1 teaspoon light soy sauce. Taste and adjust seasoning—broth should be savory but not overly salty.
Soup Ingredients
- 5
Prepare winter melon and optional mushrooms
If using dried shiitake, rehydrate them in warm water for 20–30 minutes, squeeze out excess water and slice. Peel the winter melon, remove seeds, and cut into 1/2-inch (1.5 cm) cubes. Pat pieces dry.
- 6
Cook winter melon
Bring the seasoned duck broth to a gentle simmer. Add the winter melon cubes (and rehydrated shiitake slices, if using). Simmer uncovered for 10–12 minutes, or until the winter melon is translucent and tender but still holds shape. Taste a piece to check doneness.
- 7
Finish with egg
With the broth at a very gentle simmer, stir the pot in one direction to create a slow vortex. Slowly drizzle the lightly beaten eggs into the simmering broth in a thin stream while stirring gently. Allow the egg to set into delicate ribbons or soft curds (about 20–30 seconds). Do not overcook; once the egg has formed, remove from heat.
- 8
Add aromatics and final seasoning
Stir in chopped cilantro (reserve a small amount for garnish) and 1 teaspoon sesame oil. Taste and adjust seasoning with a pinch more salt or white pepper if needed. Sprinkle sliced green onions, the reserved cilantro, and a light grind of ground white pepper on top.
- 9
Serve
Ladle the hot duck broth soup with winter melon and egg into bowls. Serve immediately while hot. Provide extra chopped cilantro and white pepper at the table for guests who want more aroma or heat.