Something I’ve always had at home, around xmas time, and has traveled to Europe with me. It has warmed the stomachs of friends and strangers in winter, a definite ice breaker.
Ready
- 1 portion preserved mustard (comes in packets with a little chili for spice)
- 1 duck cut to small portions
- tomatoes (see how sour you like soups to be)
- few thick slices of ginger
- 8 good sized dried mushrooms (chinese or japanese is up to your pref)
- 1 or 2 preserved sour plums (comes in a jar preserved in some liquid)
- pot of water enough to cover the size of your duck
- additional sliced chili padi for kick
- Chinese coriander as garnish
Set
- big soup pot
Go
- Get a whole duck cut up in nice portions
- slice up the preserved mustard and the chili
- Quarter the tomatoes
- Slice ginger to generous slices
- Soak the dried shrooms in hot water to soften
- Slice or quater shrooms after breaking off the stalk
- Boil a nice big pot of water
- Add all ingredients in starting with the duck
- Add a bit of preserved juice from the mustard to taste
- Add a bit of shroom water to taste
- Once the water starts boiling again, bring flame down to a slow simmer
- Leave it to simmer for at least 3 hours and taste periodically
- Soup should be reduced to at least 2 thirds of original volume when done
What you should know
This soup is really hearty, and oily. Do skim the layer of oil periodically to let the soup reduce better. Oil collected can be refrigerated for future use, and is great for roasting potatoes or frying stuff. Experiment with portions so you find a combination of taste you like. It has to be balanced out with a bit spicy, a bit sour, a bit salty, and very warming, with the duck falling off the bone in tender melting bits.