COOKED DUCK EGG RECIPES

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LEFTOVER ROAST DUCK EGG DROP SOUP - CASA VENERACION



Leftover Roast Duck Egg Drop Soup - CASA Veneracion image

If you roasted a whole bird, pause before throwing away the bones. They're ready to be simmered in water with vegetables or spices, or both, to make a tasty bone broth. You may breeze the broth, in portions, for future use, or you can make this lovely egg drop soup.

Provided by Connie Veneracion

Categories     Soup

Total Time 730 minutes

Prep Time 10 minutes

Cook Time 720 minutes

Yield 6

Number Of Ingredients 7

bones from a whole roast duck ((see notes after the recipe))
salt
pepper
1 cup finely sliced scallions
1 cup chopped mushrooms ((any variety))
corn starch
3 large eggs

Steps:

  • Place the duck bones in the slow cooker, add salt and pepper and pour in enough water to cover.
  • Set the slow cooker to LOW and leave for 10 to 11 hours.
  • Strain the broth, measure and pour into a pot.
  • Bring the broth to a gentle boil then add the scallions and mushrooms.
  • Disperse one teaspoon of cornstarch in one tablespoon of water for every two cups of broth.
  • Pour into the soup and stir until the broth is no longer cloudy.
  • Simmer the soup for about five minutes.
  • Beat the eggs in a bowl.
  • Turn off the stove. Drizzle the eggs in a circular motion directly into the soup. Leave to solidify for a few seconds then stir.
  • Taste the soup. Add more salt and pepper, if needed, and serve.
  • At this point, you already have a wonderful egg drop soup.
  • If you want to add any meat that can be plucked from the duck bones (see notes after the recipe), stir them in for a meaty egg drop soup.

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