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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From a cookbook Practical Soups I borrowed from work. Ingredients:
850 ml well flavoured duck stock or 850 ml chicken stock |
1 tablespoon rice wine |
1 tablespoon light soy sauce |
1 star anise |
125 g boneless duck breasts, finely diced |
225 g chinese cabbage, finely shredded |
2 cloves garlic, crushed |
1 tablespoon sesame seeds |
1 teaspoon sesame oil |
1 tablespoon chopped fresh parsley |
Directions:
1. Place the stock, rice wine, soy sauce and star anise in a large saucepan.
2. Bring to the boil and add the duck, the chinese cabbage and the garlic, stirring to mix thoroughly.
3. Reduce the heat and simmer for 25 minutes, or until the duck is tender.
4. Remove the star anise.
5. Stir through the sesame seeds, the oil and the parsley and serve at once in warmed bowls.
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