Duck soup with jujubes and nuts

Duck soup with jujubes and nuts

Vit tiem

By
From
KOTO
Photographer
Michael Fountoulakis

As a dish, vit tiem suffers from an identity crisis—it can’t decide whether it is a soup or a stew.

Ingredients

Quantity Ingredient
125g dried chestnuts
125g dried lotus seeds
125g raw unsalted peanuts, chopped
3cm knob of ginger, peeled and chopped
1 whole duck
vegetable oil for frying
1 teaspoon salt
10 dried chinese mushrooms
125g jujubes
4 whole spring onions, plus 3 extra, sliced
1 tablespoon caster sugar
1 tablespoon fish sauce
freshly ground black pepper, to serve

Method

  1. Boil the chestnuts and lotus seeds in water for 20 minutes, then drain and set aside. Combine the chestnuts, lotus seeds, peanuts and ginger.
  2. Remove the giblets and any excess fat from the duck. Rinse the duck and pat dry with paper towel. Fill the cavity of the duck with the nut and ginger mixture, then close the cavity with a metal skewer.
  3. Heat a little vegetable oil in a large heavy-based frying pan over high heat. Place the duck, breast side down, into the pan and cook for 6–8 minutes then turn and cook for 6–8 minutes on the other side, or until golden. Remove the duck and place it in a large saucepan, cover it with cold water and add the salt.
  4. Bring the water to the boil over high heat, removing any scum as it comes to the surface. Reduce the heat to low and gently simmer for 2 hours, ensuring that the duck is totally immersed. You may need to weigh the duck down with a heavy plate.
  5. Meanwhile, pour boiling water over the mushrooms and allow them to sit for 20 minutes. Drain and slice the mushrooms, discarding their tough stems.
  6. When 2 hours have passed, remove the duck from the broth. Add the mushrooms, jujubes, whole spring onions, sugar and fish sauce to the broth. Simmer for 20 minutes, then remove and discard the spring onion.
  7. While the broth is simmering, remove the meat from the bone and divide between 6 bowls. Add the nut filling to the bowls and ladle the broth over the duck together with the mushrooms and jujubes. Finish with the extra spring onion and a generous amount of pepper.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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