This is a great way of making use of leftover roast duck bones. Winter melon is simmered with duck bones, ginger, spring onions, Shaoxing wine and Sichuan peppercorns.
2 people made this
1 roast duck carcass, chopped into four pieces
240g Chinese winter melon, peeled, seeded and cut into bite-sized pieces
2-3 spring onions, cut into 2.5cm pieces
5 thin slices fresh ginger
Shaoxing wine, to taste
Sichuan peppercorns, to taste
monosodium glutamate (MSG), to taste
fresh coriander leaves, for garnish
Method Prep:15min › Cook:40min › Ready in:55min
Pour enough cold water into a pot and bring to the boil over high heat. Add the duck carcass, spring onions, ginger, Shaoxing wine, Sichuan peppercorns and MSG and bring back to the boil. Skim off any foam that forms. Continue to simmer for about 20 minutes.
Add the winter melon and simmer for 20 minutes more or until the winter melon is soft and the soup becomes creamy white in colour.
Season with salt and pepper. Transfer to a soup bowl and garnish with coriander. Serve.
Shaoxing wine, monosodium glutamate, Sichuan peppercorns and Chinese winter melon can be purchased in Chinese/Oriental speciality shops.
If winter melon is unavailable, substitute in bitter melon - simply salt for 30 minutes before using.