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Steamed duck, winter melon and shiitake mushroom soup recipe
- Cuisine: Modern Asian
- Serves 6
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Martin Boetz, head chef and co-owner of Longrain restaurants in Sydney and Melbourne, and author of Longrain: Modern Thai Food.
Click here for a selection of recipes from Martin Boetz's Longrain: Modern Thai Food
Ingredients
4 duck marylands, trimmed of excess fat
1 small winter melon, peeled and cut into bite-sized pieces
1 Thai preserved lime, halved
10 dried shiitake mushrooms, soaked and stems discarded
Freshly julienned ginger
Garlic chives
Soup
5 cloves garlic, peeled
4 coriander roots, scraped and cleaned
1 x 4 cm (11⁄2 in) piece ginger, peeled
8 white peppercorns
1 small red onion, peeled and sliced
100 ml (31⁄2 fl oz) vegetable oil
100 ml (31⁄2 fl oz) Chinese cooking wine
60 g (2 oz) rock candy, pounded
150 ml (5 fl oz) oyster sauce
100 ml (31⁄2 fl oz) yellow bean soy
6 cups chicken stock
Preparation
For better flavour, make this soup the day before it is served. Leave the soup to settle so that the fat floats to the top, solidifies and seals in the soup. Before reheating, skim off the film of solidified fat.
To make the soup
Pound the garlic, coriander roots, ginger, peppercorns and onion in a mortar and pestle until well combined and a uniform paste.
Heat the oil in a heavy-based pot. Add the paste and fry until it smells crisp and nutty. Drain off the excess oil and deglaze the pot with the Chinese cooking wine. Add the rock candy, oyster sauce and yellow bean soy and cover with the chicken stock. Bring to the boil and skim. Strain the stock and keep warm.
Set a large steamer over boiling water. In a bowl that will fit into the steamer, place the duck pieces, winter melon, preserved lime and mushrooms. Place the bowl in the steamer, then pour the strained stock almost to the top of the bowl. Cover with a layer of baking paper, then with foil. Steam the soup for 11⁄2 hours, checking the steamer’s water level throughout, refilling with boiling water as necessary.
When done, take the ingredients out of the steamer and check that the duck is cooked through. The meat should fall easily off the bone and the winter melon should be almost translucent. Taste and adjust the seasoning if necessary.
To serve, ladle the soup, duck and winter melon into bowls. Top each with ginger and garlic chives. Serve hot.
Recipe from Longrain: Modern Thai Food by Martin Boetz with photographs by Jeremy Simons. Published by Hardie Grant Books.
If you enjoyed this Steamed duck, winter melon and shiitake mushroom soup recipe then browse more Thai recipes, Modern Asian recipes, soup recipes, meat recipes and our most popular hainanese chicken rice recipe.
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Displaying 10 of 376 Modern Asian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Harry's Singapore Chilli Crab | Sydney | |
| 2. | The Chairman and Yip | City | |
| 3. | Timmy's Kitchen | Manuka | |
| 4. | Taste of Asia | North Hobart | |
| 5. | Viet Hoa | Perth | |
| 6. | Petaluma's Bridgewater Mill | Bridgewater | |
| 7. | House of Chow | Adelaide | |
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Hot Tips
Sticking to the steamer
To avoid food sticking to the bamboo steamer either place a cabbage leaf (or similar) in the bamboo steamer (placing the dumplings on top). Alternatively cut a round of baking paper and cut holes into it (as you would make a paper snowflake).
Glossary
Jackfruit
Jackfruit (Mit) is a large, green fruit with a tough, knobbly skin which reveals a yellow segmented flesh when opened. It has a taste that is naturally sweet. In Vietnam, the young jackfruit is used like a vegetable in cooking or in salad.
