Duck and Cabbage Soup Recipe
(Yagu Baicai Tang)
Chinese Recipes

Ingredients

1
2
450 g/1 lb

duck carcass, with giblets
slices fresh root ginger, peeled
Chinese cabbage, sliced
salt
freshly ground black pepper

Method:

1. Break up the carcass, then place in a large pan. Add the giblets and any other meat left over from the duck.

2. Cover with water, add the ginger, then bring to boil. Skim, then lower the heat and simmer gently for at least 30 minutes.

3. Add the cabbage (bok choy) and salt and pepper to taste. Continue cooking for about 20 minutes.

4. Discard the duck carcass and ginger, taste and adjust the seasoning. Pour into a warmed soup tureen. Serve hot.