Soups Recipes - Duck and Preserved Lime Soup Recipe

Ingredients

• 1 lean duck, about 1.5kg/3lb 5oz

• 2 preserved limes

• 25g/1oz root ginger, thinly sliced

• sea salt and ground black pepper

For the garnish:

• vegetable oil, for frying

• 25g/1oz fresh root ginger, thinly sliced into strips

• 2 garlic cloves, thinly sliced into strips

• 2 spring onions (scallions),  finely sliced

Serves 4-6

---

Method:

1. Place the duck in a large pan with enough water to cover. Season with salt and pepper and bring the water to the boil.

2. Reduce the heat, cover the pot, and simmer for 1 1/2 hours. Add the preserved limes and ginger.

3. Continue to simmer for another hour, skimming off the fat from time to time, until the liquid has reduced a little and the duck is so tender that it almost falls off the bone.

4. Meanwhile heat some vegetable oil in a wok. Stir in the ginger and garlic strips and fry until gold and crispy. Drain them well on kitchen paper and set aside for garnishing.

5. Remove the duck from the broth and shred the meat into individual bowls. Check the broth for seasoning, then ladle it over the duck in the bowls.

6. Sprinkle the spring onions with the fried ginger and garlic over the top and serve.

Note: This rich soup originates in the Chiu Chow region of southern China. This recipe can be made with chicken stock and leftover duck meat from a roasted duck, or by roasting a duck, slicing off the breast portion and thigh meat for the soup.