Abalone and Duck Soup
A traditional Chinese soup featuring tender duck meat simmered with abalone and ginger. The broth becomes naturally sweet and savory, requiring minimal seasoning.
Story
This comforting soup is a classic Cantonese dish traditionally made with water duck (a type of wild duck) and fresh abalone. The slow simmering process extracts rich flavors from the duck while keeping the abalone tender and succulent. For a more accessible version, regular duck can be substituted.
Ingredients
duck (cut into chunks)
500g
fresh abalone
4-6 pieces
ginger (sliced)
4-5 slices
water
2.5 liters
salt
to taste
optional: msg or chicken powder
a pinch
Instructions
1
Prepare the duck
Rinse the duck pieces thoroughly under cold water. Cut into bite-sized chunks if not already portioned. Peel and slice the ginger.
2
Simmer the duck
Place the duck chunks and ginger slices in a large pot. Add water and bring to a rolling boil over high heat. Once boiling, reduce to a gentle simmer and cook for 20 minutes. Skim any foam that rises to the surface for a clearer broth.
3
Add the abalone
While the duck simmers, clean the abalone thoroughly. Add the cleaned abalone to the pot and continue simmering on low heat for another 10 minutes. The abalone should become tender but still have a slight bite.
4
Season and serve
Taste the soup and season with salt. Add a small pinch of MSG or chicken powder if desired, though the natural umami from the abalone and duck is often sufficient. Remove from heat and serve hot in deep bowls.
