Duck Orange Peel Soup

My attempt at our favorite soup at our favorite Chinese restaurant. Give it a try and see if you can make it better. I would appreciate any suggestions.

Duck Orange Peel Soup
Duck Orange Peel Soup

PREP TIME

120

minutes

TOTAL TIME

150

minutes

SERVINGS

8

servings

PREP TIME

120

minutes

TOTAL TIME

150

minutes

SERVINGS

8

servings

Ingredients

  • 1

    duck

  • 1

    stalk celery, cut in three

  • 1

    carrot, peeled and cut in

  • three

    three

  • 1

    onion, cut in quarters

  • 1

    cup dried Shitake mushrooms, sliced

  • 1/2

    cup dried black fungus

  • 1/4

    cup dried orange or mandarin peel

  • 1/2

    cup bamboo shoots, sliced

  • 1

    bunch Enoki mushrooms

  • 1/4

    cup grated carrot

  • 2

    inches thinly sliced ginger

  • 1/2

    cup orange juice

  • Cornstarch mixed with water

  • 3

    green onions, thinly sliced

Directions

Remove breasts from duck and roast them until cooked. Break into shreds and set aside. Slowly simmer remaining duck with carrot, celery and onion to create a broth. Soak mushrooms, fungus and orange peel and set aside. Drain and skim fat from broth. Throw out carcass. Add Shitakes, fungus and orange peel including liquid to the broth. Add other ingredients and simmer until flavourful. Before serving, thicken soup with cornstarch and add green onions.

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