Quick & Easy

Duck and mushroom soup

Succulent, juicy duck and hearty mushroom soup - full of wholesome, authentic Asian flavours, this is perfect combination for dinner tonight!



1.Cover shiitake mushrooms and fungus with cold water in a small bowl; stand 1 hour. Drain; slice thinly.
2.Meanwhile, remove bones from duck; reserve skin, slice meat thinly.
3.Preheat grill.
4.Combine the water and stock in a large saucepan; bring to the boil. Add duck, shiitake mushrooms, fungus, swiss brown mushrooms, sugar, sauce and bamboo shoots to pan; return to the boil.
5.Place duck skin, in a single layer, on an oven tray; grill for 5 minutes or until crisp. Discard excess fat; chop skin coarsely.
6.Meanwhile, blend cornflour with the extra water in a small bowl, add to soup; stir until mixture thickens slightly. Season to taste. Serve soup topped with onion and duck skin.

Recipe is not suitable to freeze.


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