3 Different Duck Soup Recipe For You

Duck is a favorite in the Singapore street food scene, simmered in a fragrant brown stew and served with rice and taro (Teochew), or grilled until crispy and served with steamed white rice (Cantonese). And the duck soup recipe is even more unusual, light and rich in flavor, which can bring a different taste!

Recipe 1. Chinese duck soup


  • 125g duck breast
  • 225 grams of Chinese cabbage or Napa cabbage
  • 850ml chicken stock
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon light soy sauce
  • 2 cloves garlic, crushed
  • 1 tablespoon cooking oil
  • crushed star anise
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seed oil
  • 1 tablespoon chopped fresh parsley


  • Remove the skin and fat around the duck breast and cut it into small pieces
  • Chopped Chinese or Napa cabbage
  • Lightly heat cooking oil in a large saucepan
  • Add the garlic, fry lightly for a while, then add the grated star anise
  • Add chicken stock to the sauce pan and bring to a gentle boil
  • Add diced duck meat, shredded cabbage, rice wine and soy sauce
  • Simmer over low heat for about 10-15 minutes, or until the meat is cooked through and the cabbage is tender
  • Lightly toast the sesame seeds in a skillet on the stovetop, or place them in a preheated oven for about 5-10 minutes, until fragrant and light golden brown
  • Add toasted sesame seeds to stockpot with chopped parsley

(10) Eat warm

Recipe 2. Pickled Duck Soup

Duck soup with pickled vegetables is a home-cooked dish that is rarely seen in food centers or restaurants.


  • half a duck
  • 300g salted vegetables
  • 30ml cooking oil
  • 1 large tomato
  • 2 pickled sour plums
  • 1 head ginger
  • 2 liters of soup stock
  • 30ml cooking wine


  1. Wash and cut the duck into small pieces
  2. Wash and soak pickled vegetables for 10 minutes
  3. cut into thin strips
  4. 1/4 of a tomato, half of a sour plum
  5. Heat cooking oil in a pan
  6. Fry the ginger for a few minutes
  7. Add the duck pieces and fry for a few minutes
  8. Add stock
  9. Boil, put on fire, and simmer for about 25 minutes
  10. Add salty vegetables, tomatoes and sour plums
  11. Simmer for another 20 minutes, or until the duck falls off the bone
  12. Serve

Recipe 3. Fresh duck soup


  • 1 duck meat, wings and leg bones
  • 1.5 tsp salt
  • 1/4 teaspoon pepper
  • 3 bay leaves
  • 1/2 onion (washed but peeled)
  • 1 bunch fresh cell leaves or rods
  • 1/2 carrot (3.5 ounces or 100 grams)
  • 3.5 oz (100 g) cauliflower
  • 1/2 teaspoon chicken powder (optional)
  • 2-3 quarts (2-2.7 liters) water

Instructions for Making Soup

  1. Place bones and carcasses in a large enough saucepan. Option to cut the carcass in half
  2. Add water, bay leaf, half an onion and pepper
  3. Simmer, keeping the lid on
  4. Simmer for 1.5 – 2 hours, until the meat can be easily removed from the bones
  5. Remove the bones and separate the meat from the bones. Discard the bones and keep the meat
  6. Add the meat back to the broth and add the other vegetables cut into measure
  7. Simmer for 15 minutes more
  8. Serve with soup. The taste will improve further in the refrigerator overnight.

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