Winter Melon Duck Soup 冬瓜燒鴨湯
This Winter Melon Duck Soup 冬瓜鴨湯 is filled to the brim with tender melt in your mouth pieces of winter melon soaked through with flavorsome duck infused soup as well as delicious bites of succulent tender roasted duck.
- Prep time
- 5 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 dried shitake mushrooms
- 17.5 oz winter melon 冬瓜, 500g
- 1 quarter of roasted duck, 17.5 oz/500g
- 2 tbsp oil
- 2 cups chicken soup stock, 480 g
- 2 cups water
- 1 cup cilantro, roughly chopped with stems separated from leaves
- salt to taste
Instructions
- 1
Soak the mushroom in hot water for an hour to rehydrate. Remove mushroom when soft, squeezing extra water out and thinly slice. Reserve the mushroom soaking water for adding to the soup later on.
- 2
Wash wintermelon, then slice off the green skin. Remove soft bits at the center with the seeds and discard. Slice into 1/2 inch cubes.
- 3
Debone the duck, trying to keep the bone in one piece. Slice the meat into 1/2 inch cubes and set aside. Reserve bones for the soup.
- 4
Heat wok over medium high heat. Add in 2 tbsp oil. Stir fry mushroom for 2 mins, then add in the winter melon and cilantro stems. Stir fry until melon is throughly cooked, soft and transparent.
- 5
Add chicken stock, and water. Add in duck bones. Let boil over high heat for 15 mins. Remove duck bones.
- 6
Add in diced duck and salt to taste. Let boil 3-5 more minutes. Turn off heat, add chopped cilantro leaves and serve hot and tasty. Enjoy !