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Ingredients
Serves 6-8 people
- 1 Duck carcass
- 3 small slices root ginger
- 8 Straw mushrooms thinly sliced
- 1lb (450g) Pak Choi coarsely chopped
- 2 spring onions , finely chopped
- salt and pepper to taste
- 2 tablespoons seasoned oil
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Method
| Break up the carcass, place it in a large pot, cover with enough water to about 1 inch above the duck carcass. Add the ginger and bring to the boil. skim off any scum that floats to the surface, and simmer gently for 2 hours. Strain the liquid and keep to one side. Stir fry the mushrooms and pak choi with the oil in a hot wok for 2-3 minutes, pour over the liquid, bring back to a boil then simmer. Season to taste and serve. |
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© Gavin McArdell 1997-2008. All rights reserved.
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