Wednesday, 26 March 2014

Duck Soup

A duck wing is not a small thing.
4 fresh duck wings
2 knuckles worth of fresh ginger sliced
1 half carrot
1 stick celery
4 pepper corns

Put all into a 4 litre saucepan, cover with water, bring to the boil then turn down the heat and simmer for a couple of hours till the meat is falling off the bone.

Remove the wings and set aside to drain.

Strain the stock and return to the saucepan.

Go out to the garden and pick 2 limes, a couple of Kafir lime leaves, a couple of sprigs of Thai basil, and a couple of young Bok Choy plants. and a long Thai Chilli.

Slice some spring onions and mushrooms

While the stock returns to the boil, put a little coconut oil into a wok and very lightly fry the wings and drain off oil.

Add a tbsp to taste of Tom Yum paste*, then mushrooms, sliced chilli, torn Kafir lime leaves, basil, greens and cook briefly till the greens wilt.

Lastly, squeeze the juice of a lime into each of two bowls, add fried duck wings and pour the soup over them.

*Tom Yum paste is smashed lemongrass, kaffir lime leaves, galangal, lime juice and fish sauce. l