duck broth



I recently enjoyed a great dinner with friends and family at Tao Yuan in Brunswick, ME, after which Chef Cara sent us home with the carcass from our Peking duck - a major highlight of the meal. Upon returning home, I put the duck body in a large pot with fresh turmeric and garlic, star anise, black and white peppercorns, and celery, covered it with water, and let it simmer for 20 hours. After straining the stock I reduced it by about 40%, and ended up with 2 quarts of divine duck broth. 

Noodle soup was the perfect use for the flavorful broth, and I’ve come to love spicy poached egg soups for breakfast. Once you have a nice broth, this one comes together in just a few minutes. To start, mince:

  • 3 cloves garlic
  • 2 inches peeled ginger root

Sauté in ghee, and add 1 small onion, thinly sliced. Cook together until the onions begin to brown, then deglaze with several tablespoons of broth. Add ½ tsp each:

  • turmeric
  • cinnamon
  • cayenne

Cover with 1 qt of broth and bring to a simmer, seasoning to taste. Meanwhile, slice and set aside several fresh scallions and a handful of parsley. Boil some water, salt it well, and cook soba noodles for 4 minutes (or according to their directions). Rinse the noodles in cold water, then divide into bowls.

Once the broth is simmering, drop 4 eggs into the pan. Cook for 4-5 minutes, occasionally ladling hot broth over the top of the eggs. Carefully ladle the broth-poached eggs on top of the soba, then cover with rest of the soup. Top with fresh herbs and black pepper -  ducky!


Unfortunately, not my prettiest. Thankfully, the Chou Farci used from the same cabbage did not share the same flavour. However, because I had parboiled the lettuce for the terrine beforehand to allow for easy separation of leaves, my Chou Farci didn’t come out as vibrantly green as it could’ve nor as sweet as it could’ve been. Despite that and the substitutions for cheaper ingredients (foie gras and morel mushrooms seriously. However, if you live in Sydney, they are both conveniently available at The Essential Ingredient in Rozelle! Just.. don’t look at the price beforehand ). the chicken breast I used was definitely waaaayyyy too big. But in spite of all these setbacks, this came out quite delicious!Even had my dad’s approval, something that I’ve only been designated to have perhaps a dozen times in my lifetime. It was my first time making a mousse that wasn’t the blissful combination of chocolate and cream and it surprised me how good it tasted. Just ignore the cream, butter and pate used and you could pretend that it’s healthy! Ahaha. A French dish with humble beginnings, transformed. Hey, Shinomiya has no right coming after me with a pitchfork for ingredient substitutions, he of all should understand!

Shinomiya Kojirou’s Chou Farci Recipe

1 small chicken breast, cabbage, 200g chicken breast cut into small pieces, 1 egg, Foie Gras ( Or 2 tblsp chicken pate), 2 tblsp butter, asparagus spears, Morel mushrooms (or shitake mushrooms), 100ml cream seasoned with liberal amounts of salt and pepper, 2 slices of prosciutto (or bacon)

For the sauce I reduced a duck broth made from the bones of a Perking duck which I’m not imploring you accomplish. Perhaps a tomato based sauce for acidity?

To make the chicken mousse,  blend chicken pieces, 1 tblsp butter, 100 ml cream, 1 tblsp chicken pate, 1 egg, salt and pepper until smooth. Remove into bowl and refrigerate until set.

Saute asparagus, morel mushrooms  (shiitake) and foie gras with 1 tblsp butter. Set aside.

Blanch 2 cabbage leaves 

Butterfly chicken breast in half

Spread with chicken mousse. Arrange asparagus, morel mushrooms and foie gras. Cover with another layer of chicken mousse.

Remove spine from cabbage to allow for easy rolling.Pat dry with paper towels to best of ability.

Place chicken breast atop, season generously and roll in two leaves. 

Wrap in plastic wrap and place in fridge for half an hour.

Wrap two slices of prosciutto around its centre place in steamer and cook according to thickness. I’m presuming about 30-45 minutes.  

Fold a piece of paper and freshly grind pepper to sprinkle in a straight line.

Serve and enjoy!