Braised Duck Leg Soup with Lotus Root and Mushroom
Braised Duck Leg Soup with Lotus Root and Mushroom
Ingredients
- Duck Leg – 120 g
- Lotus Root – 20 g
- Shitake Mushroom – 15 g
- Chicken or Duck Stock – 500 ml
- Goffer Berry – 15 g
- Salt – 2 g
- White Pepper Crushed – 5 g
- Pickled Plum – 15 g
Method
- Boil the stock then add white pepper crushed, garlic, duck leg, shitake mushroom and lotus root, simmer for 45 minutes
- Add pickled Chinese plum and goffer berry, season with salt