Peking duck broth with nappa cabbage
Total time: 1 1/2 hours
Note: Ending a meal with soup may seem unusual, but this vegetable laden-soup serves as a simple and cleansing bookend to the sumptuous Peking duck dinner. Doctoring up canned broth with the duck bones is a time saver that doesn't compromise flavor.
Neck, wing joints and feet leftover from prepping duck for Peking duck recipe
4 cups chicken broth
3 cups water
Chubby 11/2-inch section fresh ginger, peeled, halved lengthwise and smashed with the broad side of a knife
3 large green onions, cut into 3-inch lengths and lightly bruised with the broad side of a knife
Carcass from roasted Peking duck
1 pound nappa cabbage, cut lengthwise into thick wedges, cored and cut crosswise into 3/4-inch-wide strips
Pounded Sichuan peppercorns or ground white pepper
3 to 4 cilantro sprigs, roughly chopped, for garnish
1. Use a cleaver or heavy knife to chop the neck, wing joints and feet at 1-inch intervals. Transfer to a large pot. Add the broth, water, ginger and green onion. Bring to a boil over high heat and simmer, partially covered, for 15 minutes.
2. Add the duck carcass to the broth (break or cut it up as needed so that it will fit into the pot; it may not be completely submerged) and return the broth to a boil. Partially cover and reduce the heat to a simmer. Continue to cook for 30 to 40 minutes, then remove from heat.
3. Position a mesh strainer over a clean pot. Strain the broth into the pot and discard the solids. Bring the broth to a boil, add the cabbage and cook for about 3 minutes, until soft and cooked through. Taste and add extra salt, if needed.
4. Transfer to a bowl, sprinkle on some Sichuan peppercorn for depth and garnish with the cilantro. Serve immediately.
Each serving: 40 calories; 4 grams protein; 4 grams carbohydrates; 2 grams fiber; 0 fat; 0 cholesterol; 1 gram sugar; 402 mg. sodium.