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Watercress Salad-Soup With Smoked Duck Breast & Ginger
With a few basic ingredients, dinner will come together in no time
Loading ...April 8th, 2012
Timesaver: PC Fresh Concentrated Chicken Stock adds rich, real chicken flavour to soups, stews, casseroles and gravies. Makes approximately 20 cups of stock.
Servings
4Prep Time
2 minutesCook Time
20 minutesIngredients
Directions
In a medium saucepan, combine broth and garlic. Simmer over moderate heat 5 minutes.
Slice ginger lengthwise as thinly as possible. Stack slices and cut them lengthwise into thin slivers. Add ginger to pan and simmer 5 minutes longer.
Peel fatty skin from duck breast. Slice skin into thin strips. Place it in a small, heavy skillet and cook, covered, over moderately low heat until skin is crisp and golden brown, about 5 minutes. Turn off heat.
Meanwhile, slice breast thinly.
Cut stems off watercress*, leaving a bunch of leaves and tender stems. (Reserve the tougher stems to stir-fry, if desired.) Rinse under cool water and shake dry. Place ½ a bunch of watercress in each of 4 deep soup bowls.
Reduce heat under saucepan to very low. Add the duck to broth and cook until it is just heated through, about 1 minute. Adjust the seasoning.
With a slotted spoon arrange duck in bowls along with a few strips of crisp skin; pour broth over. If desired, drizzle some sesame oil or a little melted duck fat over soup. Serve at once.
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