Thai Duck Soup with Smoked Duck and Shiitake Mushroom Recipe

About: From Executive Chef Josh Hernandez himself, this Thai Duck Soup is draws from all routes of Asian flavor, making for a robust and invigorating dish that entices taste buds with a matrimony of succulent smoked duck breast and fresh shiitake mushrooms paired with sweet and sour notes.

Recipe Info

Restaurant: Serenity Restaurant and Lounge | San Diego

Servings: 2
Prep Time: 1 hour(s)
Cuisine: Asian
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (64)
Dish Type: Recipedishtype object (2)
Cooking Method: Recipemethod object (18)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No

Directions

Recipe

Add everything in a small sauce pot, except for the smoked duck, mushroom and scallions, and simmer for 45 minutes. Strain through a fine mesh strainer to remove the fibrous material. Reserve the broth. For the shiitake, remove the stem of the mushroom and thinly slice all of the shiitake mushrooms. In a small frying pan add 2 tablespoons of vegetable oil and saute the mushrooms until they are tender. Sprinkle with a pinch of salt. For the smoked duck, remove the smoked breast from the plastic and place on a cutting board. Thinly slice the breast against the grain, and mince the slices of duck. set aside. For the scallions, thinly slice at an angle, and set aside for garnishing. To arrange the soup bring the broth back up to a bowl. In 4 small soup bowls, place the sauteed shitake mushroom and minced smoke duck inside. Pour the hot soup into bowls and garnish with sliced scallions. 

Ingredients

2 C. Duck Stock 1 C. Coconut Milk 2 stick(s) Lemongrass 2 Kaffir Lime Leaves 1 Thai Chili (seeded) 3-4 Tbsp. Fresh Lime Juice 3-4 Tbsp. Fish Sauce 1 pinch Freshly Ground Coriander 4 oz. Smoked Duck Breast 1/3 C. Shiitake Mushrooms 2 Tbsp. Vegetable Oil 2 stick(s) Scallions 1 pinch Kosher Salt

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