How to Make Chinese Sweet Potato and Roast Duck Soup Asian Cooking Recipe Cuisine

China Sweet Potato and Roast Duck Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 medium sweet potatoes

1 tbsp + 2 tsp olive oil

2 large red onions, very thinly sliced

3 cloves garlic, minced

2-inch fresh ginger, peeled and grated

8 cups chicken stock

2 small red chilies, thinly sliced

grated zest of 1 lime

1 Chinese roasted duck, meat removed from bones

1 tsp fish sauce

2 tbsp lime juice

freshly ground black pepper

1/2 cup fresh cilantro leaves plus 4 sprigs

1/2 cup small fresh basil leaves

1/2 cup small fresh mint leaves


Directions:

Preheat oven to 400F. Place sweet potatoes on an oven rack and bake until there’s no resistance skewering the thickest part of the meat, for 30-40 minutes.

Remove sweet potatoes from an oven and set aside to cool. When cool enough to handle, remove skins and chop flesh into pieces.

In a large saucepan over medium heat, heat 1 tbsp oil. Add half the onion slices, half the garlic and half the ginger and cook, stirring, for 3-4 minutes. Add chicken stock and bring liquid to a steady simmer.

Simmer for 15 minutes. Reduce heat to medium-low and add chopped sweet potato. Cook for 2-3 minutes, then remove from heat and allow to cool slightly. 

Place mixture, working in batches, in a food processor and puree until smooth, about 3 minutes. Return pureed mixture to a large saucepan and keep hot enough to serve.

In a large frying pan or wok, heat remaining oil. add remaining onion, chilies, remaining garlic and ginger, lime zest and duck and cook, tossing and stirring for 1 minute. 

Remove from heat and fish sauce, lime juice, black pepper, cilantro, basil and mint. Stir until combined. Ladle soup into individual bowls, top with duck mixture and serve immediately. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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