Shredded Duck Soup

Ginger, soy sauce and peanut oil give this dish an Asian flair that will complement sweet and sour duck or Asian duck empanadas.


Prep Time {10 min}

Cook Time {1 hr 5 min }

Serving Size {8 servings}


1 lb. Maple Leaf Farms Duck Breast

1 inch Fresh Ginger, cracked

2 Tbsp. Soy Sauce

8 cups Water

1 Tbsp. Corn or Peanut Oil

2 Garlic Cloves, finely chopped

1/2 inch Fresh Ginger, peeled, finely chopped

1/2 cup Sliced Onion

3 cups Fermented Mustard Greens

2 tsp. Soy Sauce

2 Eggs, beaten

2 cups Chopped Celery with Leaves, separated


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1. Remove skin from duck breasts. Cook duck with the cracked ginger, soy sauce, and 8 cups water in a covered pan over moderate heat for 45 minutes or until duck is tender. Remove the duck and shred it. Reserve the broth and skim off the fat.

2. Heat the oil in a large pan and stir fry the garlic, chopped ginger, onion slices and chopped celery stalk over a moderate heat for 2 minutes. Add mustard greens and soy sauce and stir fry for a moment. Add the eggs and mix together slowly until the eggs set.

3. Add the reserved duck broth, bring to a boil, and simmer for 5 minutes. Add the celery leaves and stir a minute to blend flavors.

4. Serve warm with rice or other dishes.

NOTE: This dish can also be cooked for another 5-7 minutes and served as a stew.

Reviews  { write a review }


very good




Very Good!


Delicious. This has such a great broth that would pass on its own without the shredded meat.


its kind of confusing to my mom because she does not know what to do. :-P


lol rofl