Peking Duck Broth with Wontons
The clean flavours of these soups are amazing.
Ingredients
Soup base
1 litre Luv-A-Duck duck stock
1 star anise
1 cinnamon stick
1 garlic clove
1 small knob ginger
4 pieces dried citrus peel
4 shallots, peeled and sliced
Wonton ingredients
1 pkt wonton skins
200g Luv-A-Duck duck mince
1 garlic clove, crushed
1 small knob ginger, finely chopped
2 tsp chives, finely chopped
Soup ingredients
1 pkt egg noodles
1 Luv-A-Duck Peking Roast Duck Breast, shredded
1/2 bunch spring onions, ends trimmed, sliced
1 cup Chinese cabbage, shredded
Garnish
Fried shallots
1/2 cup coriander leaves
Bean shoots
Products used
Method
- Add all the soup base ingredients to a large pot and bring to the boil. Reduce the heat and simmer for 20 minutes to allow the flavours to develop.
- Combine all ingredients for wontons and mix well. Lay out the wonton wrappers and place 1 teaspoon of mixture into the centre of the skin and bring all the edges in to form a “money bag”.
- Carefully place the wontons into the stock and cook for 3-5 minutes. Remove the wontons from the stock and set aside.
- Cook the egg noodles as per the packet instructions.
- To serve, place soup ingredients in the bottom of large bowls, add a few wontons and pour hot stock over the top. Garnish with fried shallots, coriander and bean shoots.