Mature Duck Soup with Chinese Black Fungus(老鸭木耳汤)

老鸭木耳汤 (Lao Ya Mu Er Tang)


Winter is a great time to explore varieties of soup. This duck soup simmers the duck head, neck, wings and feet with Chinese black fungus.


This recipe is part of the multi course dishes made from a large mature duck (older than one year, about 8 lb.) to celebrate Chinese New Year. More recipes are coming, stay tuned!

For more fun cooking ideas, see Recipes by Category. We also have lots of fun vegetarian dishes.

Ingredients
  • Duck head, wings, neck, feet
  • 1/2 cup Chinese dry black fungus 
  • A few slices of ginger
  • 1 green onion (why buy from store? grow your own green onion)
Preparation Time: 30 minutes
Cooking Time: 120 minutes
Servings: 4

Cooking Steps

1. Marinate duck head, neck, wings, feet with 3% salt, add a dozen Sichuan peppercorn, mix evenly. Marinate overnight for best result.


2. On the day of cooking, first Prepare the Chinese black fungus. While waiting for the fungus to soak, work on next step.
3. Boil a pot of water  (about 6 cups), this takes about 15 minutes in winter.
4. Rinse off salt and peppercorn off duck head, feet, wings, neck.


5. Add  duck parts to the boiling pot, boil for about 5 minutes, discard the stock, rinse the duck parts under running tap water.

6. Add clean water back the pot (6-7 cups), add the duck parts, a few slices of ginger, a few chopped green onion chunks, boil, then simmer.


7. The fungus should be soaked enough time, rinse clean and drain the fungus, add to pot, boil, then cover and simmer for 1.5 hour or more for tender texture of the duck meat.


For travel lovers, checkout my travel blog Rainbow Planet.
 

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