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Duck and Cabbage Soup

Soups and Congees

Duck and Cabbage Soup
1 roast duck carcass, meat and skin used elsewhere
1 teaspoon coarse salt
6 cups chicken or chicken and duck broth
1 cup slivered canned bamboo shoots, their liquid
2 cups thinly sliced Napa or Savoy cabbage, cut in two-inch pieces
½ cup Enoki mushrooms, roots removed and discarded
3 large shiitake mushrooms, soaked in two cups warm water until soft, the water reserved, the stems discarded, their caps thinly slivered
2 Tablespoons thin soy sauce
1 Tablespoon oyster sauce (optional)
½ teaspoon sa cha sauce (optional)

1. Chop the duck carcass into half dozen or so pieces. Discard any innards attached. Put the bones and any reserved duck meat in six cups of water and bring this to the boil and then simmer for one hour. Discard the bones and strain the water returning that to the pot.
2. Add another four cups of water to the pot, bring it to the boil, and add the broth, reserved mushroom water, drained bamboo shoots, both mushrooms, and the soy sauce and simmer this for half an hour.
3. Add the oyster and sa cha sauces, if using them, and simmer everything for ten more minutes. Then serve in pre-heated individual soup bowls or a pre-heated soup tureen.

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