Yen Can Cook ~ Waxed Duck & Radish Soup

I bought 2 waxed duck legs before Chinese New Year and I used one piece for my Lap Mei Fan (steamed rice with waxed meat rice). The remaining one sitting in my cabinet until recently I whipped up today’s recipe. 🙈🙊

Although this is a quick soup dish which can be ready in 30 minutes but doesn’t compromise on flavour. The broth was richly infused with the unique flavor and aroma of the waxed duck leg chunks and the boiled to tender soft radish also equally tantalizing. Bookmark this recipe and try it out on next Chinese New Year! (^^)v

Ingredients (Serve: 3-4)

1 waxed duck leg, cut into bite size

1 radish, cut into 0.5cm thick slices

1 thumb-sized ginger, sliced

1200ml water

Cooking oil

Salt to taste

Chopped spring onions (for garnishing, optional)

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Step 1: Bring a pot of water to boil, blanch the waxed duck leg for 3 minutes to remove excess oil. Drain and set aside.

Step 2: Heat up some cooking oil in a saucepan and saute the  ginger until fragrant. 

Step 3: Add in waxed duck leg (Step 1), stir fry for 2-3 minutes then add in sliced radish and continue stir fry for another 1 minute.

Step 4: Pour in water and bring to boil. Turn to medium heat and simmer for 30 minutes or until the radish slices are soften.

Step 5: Add salt to taste. Sprinkle with chopped spring onions and serve.

HAPPY COOKING!  #dudukrumahagain #stayhealthy

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