Spicy Duck Soup – Leftover Use

Cut duck meat into bite-sized strips. Halve chilies lengthwise, remove seeds, and cut into narrow strips.

Cut spring onions into rings. Clean mushrooms and cut into quarters. Cut garlic cloves into fine slices. Remove the skin from the carrots and cut them into slices.

First, sauté the mushrooms in very hot oil over high heat, adding a few drops of juice from a lemon. Once the mushrooms are a little browned, remove them from the saucepan and set aside. Reduce the heat a little and fry the meat briefly in the drippings, also remove. Add garlic, scallions and chilies to the cooking pot and sauté briefly, then deglaze with the clear soup. Season with fish sauce and add the carrots and kaffir lime leaves, simmer on low heat for a few min, then stir in the coconut milk. Bring back to a simmer, add the peas and simmer gently for about 5 min. Now add the meat as well as the mushrooms and season with the hot chili sauce, fish sauce and juice of a lemon. At the very end add the broccoli and bring to the table.

Original under

used: For the clear soup, chop the carcass (without apples), cover with cold water and bubble. Gently simmer for about 4 hours, then drain. Set the clear soup aside to cool overnight and remove the fat the next morning. (Yield 1, 4

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