March 04, 2014

Salted Duck Soup with Celery

Half duck, chopped
4 stalks of celery, slice skin off and slice diagonally about 1cm thick
3 tomato, chopped quarters
1 Sze Chuan vegetable, sliced, soaked for 30 mins and change its water every 10 mins
1 medium size red onion, chopped quarters
1 whole garlic, leave skin on
1 tbsp whole white peppers, crushed
Chinese parsley, sliced

  1. Remove fats and skin from the duck meat
  2. Blanch the duck meat with hot boiling water
  3. Bring water to boil before adding duck meat into claypot
  4. Add all the ingredients except celery
  5. Simmer for 2 hours
  6. Add celery and simmer until desired texture
  7. Garnish with chinese parsley
  8. Serve with some garlic chilli sauce as dipping sauce. Enjoy!

  • I am using a 2.9 litre Tanyu claypot.
  • You can buy half a duck that was already chopped up in Fairprice supermarket.