Chinese Herbal Duck Soup Recipe

Herbal Duck Soup


750 g duckling

10 cups chicken stock

1 tbsp sliced dried lesser galangal

25 g ginseng root

25 g caterpillar fungus

25 g box thorn berries

2 tsp salt

1 tsp white pepper powder


Soak the duckling in tepid water for 30 minutes to remove any impurities.

Drain duckling, then put in a large bowl with all other ingredients.

Cover the bowl, place inside a steamer and steam for 2 hours.

To serve, cut the duckling into individual portions and serve in soup bowls with stock and some of the herbs added for garnish.

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