Peking Duck Soup

Ingredient:

125 g/4(1/2) oz lean duck breast meat

225 g/8 oz Chinese leaves (cabbage)

850 ml --/1(1/2) pints/ --3(3/4) cups chicken or duck stock

1 tbsp dry sherry or rice wine

1 tbsp light soy sauce

2 garlic cloves , crushed pinch of ground star anise

1 tbsp sesame seeds

1 tbsp sesame oil

1 tbsp chopped fresh parsley

Method

1) Remove the skin from the duck breast and finely dice the flesh .

2) Using a sharp knife, shred the Chinese leaves (cabbage).

3) Put the stock in a large saucepan and bring to the boil.

4) Add the sherry or rice wine, soy sauce ,diced duck meat and shredded Chinese leaves and stir to mix thoroughly. Reduce the heat and leave to simmer for 15 minutes

5) Stir in the garlic and star anise and cook over a low heat for 10 to15 minutes, or until- a duck- is tender

6)Dry-fry the-sesame-seeds_in a preheated, heave-based frying pan (Skillet) or wok , stirring.

7) Remove the sesame seeds from the pan and stir them into the soup, together with the sesame oil and Parsley

8)Spoon the soup into warm bowls and serve.

-----Cook's Tips----

If Chinese leaves (cabbage) are unavailable ,need to use **leafy green cabbage (instead) or replace. you may wish to adjust the quantity to- taste , as Western cabbage has a stronger flavor and odor than Chinese leaves(cabbage)

About jelly bill

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