Duck Hot and Sour Soup
As waterfowl season is upon us I always like to find new ways to prepare these proteins. This is a take on one of my favorite soups and it works with either duck or goose.
Duck Hot and Sour Soup
2 tablespoons of sesame seed oil
2 duck breasts, thinly cut
3 cups of shiitake mushrooms, sliced
6 cups of chicken stock
2 cups of bamboo shoots
2 tablespoons of rice wine vinegar
2 tablespoons of soy sauce
2 teaspoons of white pepper
1 tablespoon of red chili garlic sauce
2 eggs, beaten
5 green onions, chopped
Heat the oil to a medium heat and add the duck. Keep stirring and cook until browned, then add the mushrooms and cook 1 minute more. Next, add all the other ingredients, except the eggs and onions. Bring to a boil, then turn down to a simmer and whisk in the eggs to feather it into the soup then stir in the onion. Cook at a simmer for 20 to 30 minutes.
