2 portions. Maximum cost: £2.85 (assuming you had leftover roast duck)
Skill level: Super easy,
Total cooking time: 20 minutes,
- Prep time: 10 minutes,
- Cooking time: 10 minutes,
Equipment used: 2 saucepans (1 large enough for the duck carcass),
Original recipe: Nigel Slater’s sweet and soup duck soup
Having bought a whole duck to make Nigel’s citrus salad, I thought it wise to use his follow up recipe to make use of the carcass and remaining meat – “a much more vibrant alternative to a roast meat sandwich”.
I intended to follow Nigel’s instructions to the letter, however being unable to find the original recipe online, I’ve used my judgement when listing measurements (no quantities are given in the video). Finding that the broth lacked a little flavour, I also boldly added soy sauce and oyster sauce (a dash of fish sauce would probably work well here).
Happy with my improvisations, I also added udon noodles to bulk out the dish and cooked these in the broth – only 50p a packet in my local Asian supermarket
- Take the cooked duck meat and carcass out of the fridge and allow to come to room temperature
- If you havent done so already, remove the meat from the carcass
- Thinly slice 4 spring onions
- Roughly chop a thumb sized piece ginger (skin and all) and crush 2 garlic cloves
- Separate the leaves from 1 pak choi
The backbone of any good broth is the stock. For mine, I’m using ginger, some crushed garlic, bay leaves, a few peppercorns and the remains of the roast duck. Water will bring everything together.
Add these ingredients to a large pan, add approximately 600ml of boiling water and heat. I opted to remove the larger pieces of meat from the carcass before adding it to the water – this allows you to pick off all the good bits.
For extra depth of flavour, toss in a handful of dried mushrooms.
Bring to the boil and strip the remaining duck meat into a new pan (if you haven’t done so already)
Place the new pan on the hob, and heat. Add some crisp spring onions (half the amount you chopped), a couple of spoons of sugar and a splash of sherry vinegar. Let the ingredients get to know each for a few minutes (stirring regularly) bringing out that sweet and sour flavour that I’m after.
Then ladle in some flavoursome stock. After adding the stock, I also added a generous amount of soy sauce and oyster sauce, tasting as I went until I was happy with the flavour. At this point I added the udon noodles and allowed the finished soup to simmer for 3 minutes.
Pak choi is a great addition to this dish. I want it to warm through without loosing any of its crispness. Add just before serving. Top with the remaining spring onions.
All prices from Sainsbury’s, March 2017, unless otherwise stated
- Roast duck meat (£16 for the duck, leftovers used here)
- 4 spring onions (55p for a bunch)
- a thumb sized piece of ginger (20p)
- 2 garlic cloves (50p for a bulb)
- bay leaves
- pak choi (£1.10)
- udon noodles (50p)
View other Nigel Slater recipes
View other Asian inspired recipes