Asian Infused Duck Mushroom Soup

Serving Size {6 Servings}


Asian Broth:

2 oz Butter

4 oz Onions, 1/4" sliced

2 Tbsp Minced Lemon Grass

2 Tbsp Minced Garlic

4 oz Portabella Mushrooms

4 oz Shiitake Mushrooms

4 oz Button Mushrooms

1 cup Dry White Wine

2 quarts Duck Stock

3/4 tsp Fish Sauce

3/4 tsp Tamari Soy Sauce


1 1/2 tsp Five Spice Powder

Salt, Black Pepper as needed

3 Maple Leaf Farms Boneless Duck Breasts, 6 oz each


Red Bell Pepper, fine julienne

Green Onions, fine julienne

Chives, 1" pieces


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1. In saucepot, saute onions in butter until tender. Add lemon grass and garlic; saute 30 seconds. Add mushrooms, saute until tender. Deglaze with white wine; reduce until almost dry. Add duck stock; simmer for 1 hour. Remove from heat; stir in fish and soy sauces.

2. Remove skin from duck breasts. Rub duck with five spice powder, salt and pepper. In hot skillet, sear duck on both sides. Finish cooking in 350 degree oven until internal temperature reaches 152 degrees. Let rest five minutes. Thinly slice; keep warm.

3. To serve, ladle soup into bowl. Top with duck slices arranged in a circle. Garnish with red peppers, green onions and chives.

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