Slow-Simmered Duck Bone Soup with White Radish
A nourishing Chinese-style broth that transforms duck carcass into liquid silk. Long simmering coaxes out collagen and richness, while sweet white radish absorbs the savory depth.
Story
This humble broth celebrates the often-discarded duck frame, proving that the best flavors hide in the bones. The alchemy happens during the long, gentle simmer, where marrow and collagen melt into a creamy, opulent base that needs little more than sweet winter radish to complete the bowl.
Ingredients
duck carcass (frame), chopped into pieces
1 whole
white radish (daikon), peeled and cut into thick wedges
1 medium
duck fat or neutral oil
1 tbsp
fresh ginger, sliced
3 slices
scallions, halved
2 stalks
Shaoxing wine or dry sherry
2 tbsp
chicken stock or water
6 cups
dried goji berries
small handful
salt
to taste
fresh cilantro
for garnish
Instructions
1
Prep the foundation
Break down the duck carcass into manageable sections, reserving any loose meat for later. Peel the radish and slice into generous chunks.
2
Bloom the aromatics
Warm the duck fat in a heavy stockpot over medium heat. Add ginger and scallions, sautéing until fragrant and just golden. Deglaze with Shaoxing wine, scraping up any stuck bits.
3
Sear the bones
Add duck pieces to the pot, turning occasionally until they take on color. Pour in stock or water and bring to a vigorous boil. Maintain a hard boil for 5 minutes until the liquid turns milky.
4
Simmer for silkiness
Reduce heat to low, partially cover, and let the broth whisper for about an hour. This slow extraction creates the signature creamy body.
5
Tenderize the radish
Add the radish wedges and continue simmering until they turn translucent and tender, about 15 minutes.
6
Finish and serve
Stir in goji berries for the last minute of cooking. Season with salt. Ladle into bowls, topping with reserved duck meat and fresh cilantro.
