How to Make Duck Soup

Duck soup originally was a Chinese soup made from duck bones in a broth. It has evolved over the years to a Polish version as well as a watered down American version that is much like chicken soup with a few small additions. This recipe is a mixture of the old Chinese soup and the new American version of the famous and tasty duck soup.

Things You'll Need

• Pot and lid 10 cups of water Bones from a duck 1 cup white onion 1 cup ginger, sliced 1 tbsp. salt 2 pounds of Duck meat, shredded 3 cups of Ham, diced 4 stalks of celery, diced 1 cup green onion, divided and diced 3 cups bean vermicelli Bowls and ladle 2 tbsp. cilantro

Instructions

1. Fill pot with 10 cups of water and with the duck carcass. Add 1 cup of onions and 1 cup of ginger as well as the salt. Cover for one hour and skim off the fat from the top every few minutes in the hour it will simmer.

2. Throw out the bones, onion and ginger leaving just the broth. Turn up the heat on the broth on the stove to medium. 4 stalks of celery, 2 pounds of duck meat, 3 cups of ham and 3 cups of vermicelli should be added to the prior made broth and cook until all is soft and you can see through the vermicelli.

3. Turn off the heat at this time and add 1 cup of green onions. Continue stirring for 2 to 3 minutes.

4. Ladle the soup into bowls and add the cilantro to taste to the top and serve hot. For hot days, place the soup in the refrigerator and serve chilled. This recipe makes a total of 6 servings.

Tips & Warnings

• You can add pepper or any other type of seasoning to this to make it your own. Some Americans do not use the vermicelli, but will use macaroni noodles or spaghetti noodles to create this soup, as it is faster to make. It is always best to buy pre cooked duck meat, as this takes hours off of the preparation time, and still gives the same taste as home cooked duck.

• If you have allergies to duck, chicken can be used to substitute for meat and bones in this recipe.

References

• Duck Soup