I love Peking Duck, but who doesn’t. The combination of thin crisps of skin (like duck chips), the sweet hoisin sauce, and the soft warm wraps is irresistible. Just the thought can put me into a nice dreamy nap. But, I also absolutely adore Peking Duck Soup. If you’ve had Peking Duck served at the table before, you’ve seen the way the chef make slices to maximize skin on each piece. It’s all about that glistening duck fat coated skin. Do you ever wonder what happens to the rest of that duck?

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There’s actually a lot of meat left, not to mention valuable bones.

left-over Peking Duck

Any restaurant that serves Peking Duck can also make the left-over meat and bones into a soup for you. It’s usually a simple soup with the duck, tofu, and nappa cabbage, a wonderful way to round out one of my favorite winter meals. You can also just ask the restaurant to pack your left-over duck to-go. You have to know to ask, otherwise that duck disappears quickly and probably becomes family meal (staff meal). Then, take it home and make your own Peking Duck Soup, because it’s so easy.

Peking Duck Soup

Peking Duck Soup
~16 servings

  • 1 left-over Peking Duck
  • 1 (3″ x 2″ x 1/2″) piece of ginger
  • 2 lbs firm tofu, cubed
  • 16 leaves Napa cabbage, sliced in 1″ segments
  • kosher salt and finely ground white pepper to taste

Instructions –

1. Cut duck into pieces. Place it in a 9 1/2 qt pot and fill with cold water up to 1″ from the rim. Add ginger and sprinkle with salt. Bring to a simmer and cook uncovered for 1 hour.

2. Add tofu and cook for 10 minutes. Add nappa cabbage and bring back to a boil. Adjust seasoning and serve.

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posted by jessica at 04:14 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.