Duck Soup with Mushrooms and Spring Onions

Katyusha Popovych
Jan 20, 2016
2 min read

(serves 4)

2 duck breast fillets with skin
2 tbsp. red curry paste
2 tbsp. vegetable or peanut oil
1 bunch of spring onions, chopped
2 garlic cloves, crushed
5-cm piece of fresh ginger, grated
2 carrots, cut into thin slices
1 red bell pepper, cut into strips
1l chicken stock
2 tbsp. sweet chili sauce
3-4 tbsp. Thai soy sauce
400 g straw mushrooms from a can, drained

1 Cut the skin of the duck breasts with a sharp knife several times and rub with the curry paste. In a wok or other pan over high heat, fry the duck breasts with the skin side down for 2-3 minutes. Turn the breasts over, reduce the temperature and fry for another 3-4 minutes, until the meat is cooked. Remove the meat from the pan, slice and keep warm.

2 Meanwhile heat the oil in a wok or a large frying pan and add half of the spring onions, garlic, ginger, carrots and paprika, and sauté for 3 minutes. Pour in the stock, chili sauce, soy sauce and mushrooms. Bring to a boil, then reduce the temperature and simmer for 5 minutes.

3 Fill the preheated bowls with soup, add the duck meat and garnish with the remaining spring onions. Serve immediately.

My Tips:

You can increase the amount of chicken stock to 1,5 - 2l while doubling the amounts of other ingredients.
If not available, you can substitute straw mushrooms in the soup with shiitake or other mushrooms, or alternatively use Asian or glass noodles.
As to garnish, you can use chopped chives instead of spring onions.
If the duck breasts appear to be quite raw inside, you can put the slices in the soup 2 – 3 minutes before serving.