Stewed Duck Soup
Duck meat, gizzard, and liver simmered together to preserve the natural flavor, yielding a clear broth with pure taste.
Ingredients
duck meat (cleaned and cut into pieces)
250 g
duck gizzards (split open, skin and debris removed, washed and cut into 4 pieces)
1 pair
duck livers
1 pair
lard
to taste
MSG
to taste
fine salt
to taste
scallion whites (cut into segments)
to taste
ginger (smashed with a knife)
to taste
Instructions
1
Preparation
Wash the duck meat and cut it into pieces. Split the gizzards open, remove the skin and any debris, wash them and cut into 4 pieces. Cut the scallion whites into segments, and smash the ginger with a knife. Set aside.
2
Stir-Frying
Place a soup pot over high heat, add the lard and heat until hot. Add the duck pieces, gizzards, liver, scallion whites, and ginger, and stir-fry for 5 minutes. When the duck turns golden, pour in the cooking wine, add the fine salt, and toss with a ladle. Stir-fry for another 5 minutes, then transfer everything into a clay pot.
3
Stewing
Place the clay pot over low heat, add water, and simmer until the duck is tender. Remove from heat, stir in the MSG, and serve immediately.
