Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
Since I prepare roast duck often, duck soup is naturally on the menu just as much. Even just a few bones, skin, scraps, innards and the neck from one duck, added to chicken or vegetable stock and seasoning, is enough to prep a rich, tasty soup. Any veggie, pasta, even rice thrown-in, and you’ll be rewarded with a tasty and economical meal.
5HRS 5MINS
$8.65
Ingredients
Servings
4
1
Medium Whole Duck
to taste
4 cups
Chicken Stock
or Vegetable Stock
to taste
Cayenne Pepper
to taste
Garlic Paste
to taste
8 oz
Rice Noodles
2 Tbsp
Toasted Sesame Oil
6 cups
Baby Bok Choy
1 bunch
Radish, finely sliced
5 radishes per 4 servings
to taste
Nutrition Per Serving
VIEW ALL
Calories
373
Fat
38.5 g
Protein
89.4 g
Carbs
66.7 g
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/