Filed Under: boil, Greens, soups, Starter, Under 20 Mins, vietnamese

Watercress Salad-Soup With Smoked Duck Breast & Ginger

With a few basic ingredients, dinner will come together in no time

April 8th, 2012

*Watercress: This member of the mustard family has small, crisp, dark-green leaves & a pungent, slightly bitter flavour with a peppery snap. Available year-round, watercress is usually sold in small bouquets. Choose crisp leaves with deep, vibrant colour.

Timesaver: PC Fresh Concentrated Chicken Stock adds rich, real chicken flavour to soups, stews, casseroles and gravies. Makes approximately 20 cups of stock.
Servings
4
Prep Time
2 minutes
Cook Time
20 minutes
Ingredients
  • 6-8 cups chicken broth (we recommend PC Fresh Concentrated Chicken Stock)
  • 2 cloves garlic minced
  • 1 1-inch chunk fresh ginger, peeled
  • ounces 8-10 smoked duck breast in one piece, or shredded, cooked chicken or pork
  • 3 bunches watercress*, tough stems removed, rinsed and shaken dry
  • Roasted sesame oil for drizzling, if desired
Directions
  1. In a medium saucepan, combine broth and garlic. Simmer over moderate heat 5 minutes.

  2. Slice ginger lengthwise as thinly as possible. Stack slices and cut them lengthwise into thin slivers. Add ginger to pan and simmer 5 minutes longer.

  3. Peel fatty skin from duck breast. Slice skin into thin strips. Place it in a small, heavy skillet and cook, covered, over moderately low heat until skin is crisp and golden brown, about 5 minutes. Turn off heat.

  4. Meanwhile, slice breast thinly.

  5. Cut stems off watercress*, leaving a bunch of leaves and tender stems. (Reserve the tougher stems to stir-fry, if desired.) Rinse under cool water and shake dry. Place ½ a bunch of watercress in each of 4 deep soup bowls.

  6. Reduce heat under saucepan to very low. Add the duck to broth and cook until it is just heated through, about 1 minute. Adjust the seasoning.

  7. With a slotted spoon arrange duck in bowls along with a few strips of crisp skin; pour broth over. If desired, drizzle some sesame oil or a little melted duck fat over soup. Serve at once.

Watercress Salad-Soup With Smoked Duck Breast & Ginger

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