Duck and mushroom soup

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

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Duck and mushroom soup
  • 20 gram dried shiitake mushrooms
  • 15 gram dried black fungus
  • 1 kilogram chinese barbecued duck
  • 1 litre (4 cup) water
  • 1 litre (4 cups) chicken stock
  • 100 gram swiss brown mushrooms, slice thinly
  • 2 teaspoon grated palm sugar
  • 1 tablespoon mushroom soy sauce
  • 230 gram canned bamboo shoots, rinsed, drained
  • 1 tablespoon cornflour, cornstarch
  • 1 tablespoon water, extra
  • 4 green onions, sliced thinly


Duck and mushroom soup
  • 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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