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Recipe: Peking duck broth with nappa cabbage

(Bob Chamberlin / Los Angeles Times)
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Peking duck broth with nappa cabbage

Total time: 1 1/2 hours

Servings: 4

Note: Ending a meal with soup may seem unusual, but this vegetable laden-soup serves as a simple and cleansing bookend to the sumptuous Peking duck dinner. Doctoring up canned broth with the duck bones is a time saver that doesn’t compromise flavor.

Neck, wing joints and feet leftover from prepping duck for Peking duck recipe

4 cups chicken broth

3 cups water

Chubby 11/2-inch section fresh ginger, peeled, halved lengthwise and smashed with the broad side of a knife

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3 large green onions, cut into 3-inch lengths and lightly bruised with the broad side of a knife

Carcass from roasted Peking duck

1 pound nappa cabbage, cut lengthwise into thick wedges, cored and cut crosswise into 3/4-inch-wide strips

Salt

Pounded Sichuan peppercorns or ground white pepper

3 to 4 cilantro sprigs, roughly chopped, for garnish

1. Use a cleaver or heavy knife to chop the neck, wing joints and feet at 1-inch intervals. Transfer to a large pot. Add the broth, water, ginger and green onion. Bring to a boil over high heat and simmer, partially covered, for 15 minutes.

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2. Add the duck carcass to the broth (break or cut it up as needed so that it will fit into the pot; it may not be completely submerged) and return the broth to a boil. Partially cover and reduce the heat to a simmer. Continue to cook for 30 to 40 minutes, then remove from heat.

3. Position a mesh strainer over a clean pot. Strain the broth into the pot and discard the solids. Bring the broth to a boil, add the cabbage and cook for about 3 minutes, until soft and cooked through. Taste and add extra salt, if needed.

4. Transfer to a bowl, sprinkle on some Sichuan peppercorn for depth and garnish with the cilantro. Serve immediately.

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Each serving: 40 calories; 4 grams protein; 4 grams carbohydrates; 2 grams fiber; 0 fat; 0 cholesterol; 1 gram sugar; 402 mg. sodium.

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