 Re: Duck Recipes
Barbecued Duck Soup 2-1/4 lbs. boiling chickens2 leeks\cooked, sliced2 carrots\cooked, chopped1 bay leaf1 tsp. black peppercorns4-1/4 cups water2-1/4 lbs. Chinese barbecued duck18 small Chinese dried mushrooms1 red pepper, seeded and sliced1 Tbsp. plus 1 tsp. light soy sauce1 tsp. oyster sauce1/4 cup dry sherry6 green shallots, chopped1/2 lb. canned sliced bamboo shoots, drained
Bring chicken and next 5 ingredients to a boil in a heavy saucepan. Reduce heat, cover and simmer 3 hours. Strain liquid into a bowl, reserving chicken for another use. Cool stock, cover and refrigerate several hours or overnight. Remove meat from duck, leaving skin on. Chop meat and set aside. Discard bones. Place mushrooms in a bowl, cover with boiling water. Stand 20 minutes, drain and chop. Skim fat from stock. Bring chicken stock to boil. Add last 6 ingredients and mushrooms and simmer 10 minutes, uncovered. Stir in duck meat just before serving and simmer until heated through
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