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Duck and ginger soup

You'll need

1 (about 2.2kg) duck 12 green onions, trimmed 10 cm piece ginger, thickly sliced 2 pieces cassia bark 60 ml (¼ cup) fish sauce 5 star anise 1 cup (loosely packed) each coriander and mint leaves ½ cup (loosely packed) Vietnamese mint leaves To serve: lime wedges


  • 01
  • Place duck in a large saucepan and cover with water, bring to the boil over medium heat, then drain, add 8 green onions, ginger and spices and cover with 4 litres of cold water. Bring to the boil over high heat, then reduce heat to low-medium and simmer for 3 hours. Add fish sauce and season to taste with sea salt and freshly ground white pepper.
  • 02
  • Remove duck from liquid and place on a platter. Strain liquid and skim fat, then ladle broth among serving bowls. Coarsely shred duck meat and add to bowls. Thinly slice remaining green onions and divide among bowls, scatter with herbs and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Aromatic wheat beer.

Featured in

Aug 2007

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