I found this recipe in Afisha-Yeda magazine. While I wouldn’t call it my favorite soup, it’s a fitting way to end a week of duck dishes. Perhaps I’ve overdone it with duck lately!:) However, now you know that a whole duck is an abundance of meals. You can roast it (using the first or second method), use the leftover meat in risotto (first option, second option), and the remaining carcass is perfect for soup (first soup variation). Here, I’m sharing a second soup recipe.
Ginger masks the richness of the duck and aids digestion. There’s no need for potatoes or other root vegetables here — just light cabbage and a hint of mushrooms for aroma.
- duck carcass (from a previously roasted duck)
- 2 l water
- 50–60 g fresh ginger (peeled and sliced)
- 1 small head of Napa cabbage or white cabbage
- 100–150 g fresh or dried mushrooms (shiitake works beautifully)
- 1–2 tbsp soy sauce (optional, for a more savory taste)
- salt to taste
Place the duck carcass in a pot with water and bring to a boil. Skim off any foam, then lower the heat and simmer gently for 1–1.5 hours. Add the sliced ginger about halfway through cooking to infuse the broth with its warming aroma.
Strain the broth, discarding the carcass and any solids. Return the clear broth to the pot.
Shred the cabbage and thinly slice the mushrooms. Add both to the broth and simmer until tender, about 10–15 minutes. Season with soy sauce and salt to taste.
Serve warm, optionally garnished with fresh herbs like cilantro or scallions. The lightness of the soup contrasts beautifully with the rich flavor of the duck.
Place the duck carcass in a pot with water and bring to a boil. Skim off any foam, then lower the heat and simmer gently for 1–1.5 hours. Add the sliced ginger about halfway through cooking to infuse the broth with its warming aroma.
Strain the broth, discarding the carcass and any solids. Return the clear broth to the pot.
Shred the cabbage and thinly slice the mushrooms. Add both to the broth and simmer until tender, about 10–15 minutes. Season with soy sauce and salt to taste.
Serve warm, optionally garnished with fresh herbs like cilantro or scallions. The lightness of the soup contrasts beautifully with the rich flavor of the duck.
