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Duck & Wonton Soup

In recent times our home cooking has expanded to include whole ducks. The best bit of this is making our own duck fat and duck stock. One great use for the stock is a simple Duck and Wonton Soup.

We tend to have it on a Monday night after roasting a whole duck for Sunday dinner. The remaining duck meat is stripped from the carcass, diced and thrown into the soup mix. I like to add wontons, which I generally pick up in an Asian supermarket freezer section and deep fried tofu cubes which are generally in the deli fridge section.

Beyond that, grab some shallots, fresh chilli and coriander, and you're ready to enjoy a warm, satisfying bowl of duck soup. It's so different from the traditional roast duck the evening before, you wont even remember you're eating the same protein twice in a row.



( 8 comments — Leave a comment )
Mar. 14th, 2009 10:26 pm (UTC)
yummmmm I love duck...

where do you usually get your ducks from??? Been trying to find some so I can make Duck stuffed with apples for craig...its one of my favourite dishes
Mar. 15th, 2009 04:40 am (UTC)
After a good survey of various types, in terms of ease of acquiring and brand, I go for Pepe's Ducks or Game Farm (which is Pepe's Ducks rebranded). The cheapest local place to buy whole ducks is Pyrmont Supa IGA (I know... goes against the grain to buy meat not from a butcher) but they're the same ones the butcher sells for a lot more... and they're an independent grocer. Expect to pay $19.95 for a whole duck.
Mar. 14th, 2009 10:49 pm (UTC)
That soup looks so made of nom. I'm glad I've had breakfast already.
Mar. 14th, 2009 11:07 pm (UTC)
argh...now I have a craving for duck....
Mar. 15th, 2009 12:53 am (UTC)
that looks yum!

i'm going through a big tofu/beancurd thing since coming back from China - what can't you throw tofu into? though i'm loving silken tofu added at the last minute. a bit healthier :) nice to use duck meat though, particularly cooked twice, it's surprisingly healthy by that point! well that's my theory and i'm sticking to it.

Mar. 15th, 2009 04:41 am (UTC)
Well most of the fat is gone by that point isn't it? Have you read FAT yet? Talks about the way that food with real natural fats is satisfying and digests slowly so you're less likely to snack...
Aug. 25th, 2009 03:51 pm (UTC)
Yup, that be the thermo nuclear tofu I speak of. It's everywhere in the asian parts of food malls - that's in Australia of course. Food malls here do not include the TINK TONKS, PING PONGS, SLANTS or PAKI's - this is the MOST RACIST, therefore culinary and culturally boring country I've ever encountered. "Bloody paki" is used to defame ANYONE who is not white. I mean, unless they're clearly of oriental asian decent - in which case they are one of the three derogatory names above. Bangers and Mash, Toad in the Hole, Yorkshire pudding (all the same dish), Fish and Chips or Steak and Chips.

FUCK i hate this place.
Aug. 26th, 2009 02:05 am (UTC)
Time to leave me thinks Julie, time to leave. I am always aghast at the colonies - what sort of IDIOT would chance a cuisine to British after they tasted Chinese or Singaporean food? Why modify something clearly SUPERIOR?
( 8 comments — Leave a comment )