Grass Duck and Taro Soup
"For our soups, we only use freshly slaughtered chicken or duck. Near Lao Geng's workplace is a wholesale poultry drop-off point, where he got to know the owner well enough that we now order live birds directly—at noticeably below-market prices. Lao Geng and Xiao Geng also enjoy the blood, so we typically buy the birds live and butcher them ourselves. Each meal takes half a day of effort, but it's worth it."
Ingredients
grass duck
1
taro
4
ginger
1 piece
scallion
to taste
oil
a little
salt
to taste
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
Clean the grass duck and cut into small pieces.
3
Step 3
Heat the pan with oil, sauté the scallion and ginger until fragrant.
4
Step 4
Add the duck pieces and stir-fry.
5
Step 5
After about 3 minutes, the duck meat becomes firm.
6
Step 6
Add water and bring to a boil, then switch to low heat and simmer for about 1.5 hours.
7
Step 7
Bring water to a boil, add raw duck blood and cook, then simmer on low heat for 2 to 3 minutes, turn off the heat and let it rest for a few minutes.
8
Step 8
Soak the cooked duck blood in fresh water.
9
Step 9
Peel the taro.
10
Step 10
Cut the taro and duck blood into pieces.
11
Step 11
Add the taro, duck blood, and an appropriate amount of salt into the simmered duck soup and bring to a boil.
12
Step 12
Simmer on low heat for about 20 more minutes and it's done.
