Winter Melon Soup in Duck Stock

    55 mins

    Whether you eat the roast duck at restaurant or at home, always save the bones. Stew the bones slowly to allow the full flavour to come out.

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    Serves: 4 

    • 1 roast duck bone frame
    • 240 g winter melon
    • Salt, MSG, cooking wine, Sichuan peppercorn, spring onion (sectioned), sliced ginger, coriander
    • sprigs of fresh coriander (optional)

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Remove the seeds from the winter melon and peel the skin. Rinse and cut into bite-sized pieces. Chop the duck bone frame into 4 pieces.
    2. Pour enough cold water into a pot and bring to the boil over high heat. Add the duck bones, spring onion, ginger, cooking wine, Sichuan peppercorns and cook until boiling again.
    3. Skim off any floating foam. Continue cook for about 20 minutes. Add the winter melon and cook for 20 more minutes until the winter melon is soft and the soup becomes creamy white. Season with salt and pepper. Transfer to a soup bowl and garnish with coriander. Serve.

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