Peppery Duck Soup with Roast Duck and Spring Peas

Name: Peppery Duck Soup with Roast Duck and Spring Peas
Yield: Serves 4 to 6 in large bowls, 8 to 9 in small bowls
Cuisine: China
Ingredients: 2 teaspoons Ma-La Oil; 1 tablespoon corn or peanut oil; 6 fresh water chestnuts, cut into thin half-moons; ⅛ teaspoon finely minced fresh ginger; ½ cup finely shredded carrot; 1 tablespoon soy sauce; Kosher salt; 2 teaspoons chopped fresh coriander leaves and stems; 1½ teaspoons Chinese rice wine or dry sherry; ¼ cup thinly cut green and white scallion rings; Coriander sprigs, for garnish; 2 tablespoons purple or green basil, julienned; 2 tablespoons finely chopped Chinese or Western chives; Roasted Szechwan Pepper-Salt; Infused Glass Noodles; ¾ cup packed finely slivered Napa cabbage; ½ cup fresh peas; ¾ pound fresh duck breasts, skinned and filleted; 1 inner rib celery, cut into thin commas

Preparation info

Serves
4 to 6
in large bowls

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

A duck soup can be very rich, but this one is summery light. Spiked with basil and fresh peas, it is an unusually refreshing soup that is very memorable. If fresh peas are unavailable, I would omit them. Half the fun of using peas, in my opinion, is the pleasure to be had in the shelling. Fresh peas should taste strikingly sweet. If starchy, they’re past their prime.

Preparations are best begun a day ahead, so the duck grows tasty with marinating. All of the remaining ingredients ma

Ingredients

Asia
China
Spring
Soup

Ingredients

Method