43min 4 ppl
Itek Tim
113 minutes
4 people
Hardover 60 min or 12+ steps
113 min · 7 steps
Hard: over 60 min or 12+ steps
438 kcalper person
Protein 32g
Carbs 10g
Fats 30g
About this dish
A Peranakan duck soup, simmered for over an hour with salted mustard greens, sour plums and ginger until the broth turns tart and savoury and the duck falls tender.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Tomatoesquartered2
- Fresh Gingersliced20 g
- Garlic clovessmashed4
Meat & Poultry
- Duck legs4
Tins & Jars
- Preserved sour plums4
- Pickled mustard greensrinsed and cut into chunks200 g
Dried Goods
- Water1.5 l
Spices & Seasonings
- White pepper3 g
Oils & Condiments
- Vegetable Oil20 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
- Ladle
Method
1
Rinse the pickled mustard greens well to remove excess salt, then cut into chunks.
Approx. 6 minutes
2
Heat the vegetable oil in a large saucepan and fry the ginger and garlic until fragrant.
Approx. 4 minutes
3
Add the duck legs and sear until lightly browned on both sides.
Approx. 8 minutes
4
Pour in the water, add the pickled mustard greens, sour plums and white pepper, and bring to the boil.
Approx. 6 minutes
5
Reduce to a simmer, cover and cook for 75 minutes until the duck is tender.
Approx. 75 minutes
6
Add the tomatoes and simmer for a further 10 minutes.
Approx. 10 minutes
7
Insert a meat thermometer into a duck leg; it should read at least 90 degrees Celsius and the meat should pull easily from the bone before serving.
Approx. 4 minutes
