Sour Radish and Old Duck Soup
A classic Sichuan soup simmered with old duck and pickled radish, delivering a golden broth with a tangy, rich flavor that warms the body and soul.
Ingredients
8 items- Old duck half (about 2.2 lbs)
- Pickled radish (suan luobo) 200 g
- Ginger 1 piece (30 g)
- Scallions 2
- Shaoxing wine 2 tbsp
- White pepper powder 1 tsp
- Salt to taste
- Sichuan peppercorns 10
Nutrition
Steps （7 steps）
Clean and chop duck. Cut pickled radish into chunks. Slice ginger. In pot, cover duck with cold water, add ginger and wine, bring to boil, skim, cook 2 min, drain and rinse.
Over medium heat, sauté ginger and scallion in oil 30 sec. Add duck, stir-fry over high until lightly browned, about 3 min.
Add radish, stir-fry 2 min. Add remaining wine, cook until fragrant.
Add boiling water (8 cups), bring to rolling boil, keep boiling 5 min until broth turns milky white.
Transfer to a pot, skim fat, add peppercorns if using. Cover, simmer on low 1.5-2 hours until duck is fork-tender.
Season with white pepper and salt; adjust to taste. Simmer 5 more minutes.
Garnish with scallions or cilantro. Serve hot. Enjoy the tangy, comforting soup.
Tips
Use a duck over one year old for best flavor and less fat. For the pickled radish, traditional Sichuan suan luobo is ideal. The soup needs long simmering to develop its characteristic milky color and depth. You can add red dates or goji berries for sweetness.
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