Name: Peppered duck consommé with roast duck and watercress
Cuisine: Australian
Ingredients: 2 teaspoons chopped ginger; 60 ml fish sauce; 100 ml light Chinese soy sauce; 2 teaspoons Chinese Spice Salt; 6 green onions (green part only), chopped; 4 litres White Chicken Stock; 100 ml Chinese Shaoxing rice wine; 6 kaffir lime leaves, shredded; 2 large red chillies, sliced; 3 teaspoons finely chopped garlic chives; 12 fine slices bamboo shoot; 2 heads garlic; 3 teaspoons chopped coriander leaves; 2 teaspoons Sichuan peppercorns, freshly cracked; 1 teaspoon black peppercorns, freshly cracked; 1 Chinese roast duck, quartered; 1 teaspoon Chinese Spice Salt; 6 Chinese cabbage leaves, finely sliced; 1 cup watercress leaves; 2 slices ginger, cut into julienne; 3 green onions, finely sliced; 1 x 2 kg duck, cleaned and cut into 8 pieces; 2 brown onions, chopped; 50 ml vegetable oil

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

This is a delightful duck preparation, although a little time-consuming, as is the way with all good duck-cooking. If you want to make this a meal in a bowl, add some cooked Pepper Noodles to the soup.