Duck wonton soup
Serving size: Serves 6
Cuisine type: ChineseCooking time: More than 1 hour
Course: Soup
INGREDIENTS
½ (500g) Chinese barbecued duck
3 litres (12 cups) water
1 medium (150g) onion, chopped
5cm piece fresh ginger, sliced
1 large fresh red chilli, halved
2 star anise
¼ cup dried shiitake mushrooms
1 green onion (green shallot), sliced
1 tablespoon hoi sin sauce
30 (200g) gow gee wrappers
1 egg white, beaten lightly
1 bunch (500g) Chinese broccoli, chopped
2 tablespoons soy sauce
1/8 teaspoon five-spice powder
2 tablespoons garlic chives, chopped
salt and freshly ground black pepper
NOTE: Wontons can be made six hours ahead; keep covered on a tray in refrigerator.
METHOD
Remove duck meat from the bones and fat. Chop the meat finely. Discard fat and half of the skin.
Combine duck bones, reserved skin, water, onion, ginger, chilli and star anise in a large saucepan. Bring to the boil, then simmer, covered, for 1 hour.
Place mushrooms in heatproof bowl; cover with boiling water, stand for 20 minutes. Drain.
Meanwhile, combine duck meat with green onion and hoi sin in a bowl. Place a rounded teaspoon of mixture in the centre of each gow gee wrapper. Brush the edge with egg white, gather the edges together and twist to seal.
Strain duck stock into a large clean saucepan. Skim fat from the surface. Add prepared mushrooms to stock with broccoli, soy sauce and five spice.
Add wontons to soup in batches, simmer, uncovered, for about 2 minutes or until hot. Add chives and season to taste with salt and pepper.
Divide wontons among serving bowls, pour soup over wontons.
Stock suitable to freeze. Not suitable to microwave.
Photography by Brett Stevens.
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