Duck Soup (Ya Tang)

Duck Soup (Ya Tang)

Simmered duck bones and ginger yield a clear, savory broth deepened with napa cabbage.

Total 2 hr 50 min Makes 6 servings Calories 210/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Sesame, Soy

This Chinese-style duck soup simmers a whole duck carcass with ginger and scallion into a clean, savory broth, then finishes with napa cabbage and glass noodles for a light but warming meal. It draws on the tradition of using every part of the duck, turning roast duck leftovers into a second, comforting dish. Serve it as a starter or light main alongside steamed rice.

Ingredients

  • 1 duck carcass with some meat attached (from a roasted or braised duck), chopped into large pieces
  • 12 cups water
  • 1 piece fresh ginger, sliced (about 2 inches)
  • 3 scallions, cut into 2-inch pieces, plus extra sliced for garnish
  • 4 cloves garlic, smashed
  • 2 tablespoons shaoxing wine
  • 1 star anise pod
  • 4 cups napa cabbage, roughly chopped
  • 2 ounces dried mung bean glass noodles, soaked in warm water until soft
  • 1 cup sliced fresh mushrooms (shiitake or button)
  • 2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon sesame oil
  • cilantro leaves, for garnish

Method

  1. Place the duck carcass pieces in a large stock pot and cover with the water.

  2. Bring the pot to a boil over high heat, then skim off any foam and impurities that rise to the surface.

  3. Add the ginger, scallion pieces, garlic, shaoxing wine, and star anise. Reduce heat to low and simmer gently, uncovered, skimming occasionally.

  4. Strain the broth through a fine-mesh sieve into a clean pot, discarding the bones and aromatics. Pick any tender meat from the solids and set it aside for garnish.

  5. Bring the strained broth back to a simmer over medium heat and stir in the salt and white pepper.

  6. Add the mushrooms and napa cabbage, and simmer until the cabbage is tender.

  7. Drain the soaked glass noodles and add them to the pot along with the reserved duck meat. Simmer until the noodles are translucent and heated through.

  8. Taste and adjust seasoning with additional salt or white pepper as needed. Stir in the sesame oil.

  9. Ladle the soup into bowls and garnish with sliced scallions and cilantro leaves before serving hot.

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    Duck Soup (Ya Tang)

    This Chinese-style duck soup simmers a whole duck carcass with ginger and scallion into a clean, savory broth, then finishes with napa cabbage and glass noodles for a light but warming meal. It draws on the tradition of using every part of the duck, turning roast duck leftovers into a second, comforting dish. Serve it as a starter or light main alongside steamed rice.

    2 hr 50 min 6 servings 210 cal

    Ingredients

    • 1 duck carcass with some meat attached (from a roasted or braised duck), chopped into large pieces
    • 12 cups water
    • 1 piece fresh ginger, sliced (about 2 inches)
    • 3 scallions, cut into 2-inch pieces, plus extra sliced for garnish
    • 4 cloves garlic, smashed
    • 2 tablespoons shaoxing wine
    • 1 star anise pod
    • 4 cups napa cabbage, roughly chopped
    • 2 ounces dried mung bean glass noodles, soaked in warm water until soft
    • 1 cup sliced fresh mushrooms (shiitake or button)
    • 2 teaspoons salt
    • 1/2 teaspoon white pepper
    • 1 teaspoon sesame oil
    • cilantro leaves, for garnish

    Method

    1. 1

      Place the duck carcass pieces in a large stock pot and cover with the water.

    2. 2

      Bring the pot to a boil over high heat, then skim off any foam and impurities that rise to the surface.

    3. 3

      Add the ginger, scallion pieces, garlic, shaoxing wine, and star anise. Reduce heat to low and simmer gently, uncovered, skimming occasionally.

    4. 4

      Strain the broth through a fine-mesh sieve into a clean pot, discarding the bones and aromatics. Pick any tender meat from the solids and set it aside for garnish.

    5. 5

      Bring the strained broth back to a simmer over medium heat and stir in the salt and white pepper.

    6. 6

      Add the mushrooms and napa cabbage, and simmer until the cabbage is tender.

    7. 7

      Drain the soaked glass noodles and add them to the pot along with the reserved duck meat. Simmer until the noodles are translucent and heated through.

    8. 8

      Taste and adjust seasoning with additional salt or white pepper as needed. Stir in the sesame oil.

    9. 9

      Ladle the soup into bowls and garnish with sliced scallions and cilantro leaves before serving hot.