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Chinese Duck Soup

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Member since 2007

Serves | Prep Time | Cook Time


12 small Chinese dried mushrooms
boiling water
1-3/4 lbs. Chinese barbecued duck
1 quart plus 2 cups chicken stock
1 red bell pepper, seeded and sliced
1 Tbs. tamari or soy sauce
1 tsp. oyster sauce
3 Tbs. dry sherry
4 scallions, trimmed and chopped
5 ounces canned sliced bamboo shoots, drained

Place mushrooms in a bowl and cover with boiling water.

Let stand 20 minutes.

Drain and chop.

Remove meat and skin from duck.

Chop and set aside.

Discard bones.

Bring stock to a boil.

Add last 6 ingredients and

mushrooms and simmer 10 minutes, uncovered.

Stir in duck meat just before serving and simmer until heated through.

Per serving: calories 493, fat 21.6g, 40% calories from fat, cholesterol

62mg, protein 23.3g, carbohydrates 50.5g, fiber 4.8g, sugar 27.2g,

sodium 1818mg, diet points 11.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 2.4,

Lean meat: 2.1,

Fat: 3.1, Sugar: 0.0, Very lean meat protein: 0.0

Pairs Well With


Great idea using an already BBQ duck from a Chinese deli. Being the thrifty/cheap person that I am, rather than discard the duck bones, i would brown them in a roasting pan in the oven then add it to the chicken broth to get that added duck flavor out of it. I would also rehydrate the dried mushrooms with the chicken broth and also add the resulting drained broth back into the motherlode. If the stock is too intenensely flavored, I would freeze some of the stock as a concentrate for another use and thin out the soup with more water. I am Asian-American married to a Scott-American. :) Keep those great ideas and recipes comming! Cheers...

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