Chinese Hot-and-Sour Soup with Duck

banner

Preparation info

  • Makes

    8

    first-course servings
    • Difficulty

      Easy

Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

I had tasted many restaurant versions of hot-and-sour soup, but it wasn’t until I tried Barbara Tropp’s recipe from The Modern Art of Chinese Cooking that I realized what I had been missing. She calls for only the best ingredients—and doesn’t use too much cornstarch. Here I’ve adapted her recipe for duck, making a broth

Ingredients

Method