Subscribe to FeedI am not sure of the origin of this dish but it is a very delicious and creative way of using up leftover roast duck pieces! Especially the bits and ends. I love this and you really have to try it to know if you would too. Green mustard, roast duck pieces, dried chili peppers, some pork (if you want) make up the main ingredients of the soup. White vinegar is added for the appetisingly sour flavours in the dish.
This post is part of my Yuen Chun Recipes.
1 bundle green mustard (kai choy)
1 plate of roast duck pieces
1 pig's tail
8 dried chili peppers
10 pieces rock sugar (or to taste)
10 cups water
10 cups water
Condiments:
1 cup white vinegar (or to taste) - I used Yuen Chun's
1 tablespoon light soy sauce
Method:
Firstly prepare a large soup pot and place the roast duck pieces inside. Bring to a boil. Add blanched pig's tail pieces (optional). Add dried chili and rock sugar. Add vinegar and soy sauce to taste.
Bring to a simmer and allow to slow-boil for at least 2 hours. Do a taste test and add more soy sauce if required.
Serve hot.
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