Chinese BBQ Duck Soup

A very light and cleansing soup.

INGREDIENTS

1.5l Luv-a-Duck duck stock
3cm piece ginger, cut into thin strips
1 pack wonton wrappers
240g duck mince
40g water chestnuts, drained and chopped
1 garlic clove, crushed
100g Chinese style duck, bones removed
100g fresh shiitake mushrooms
150g baby bok choy, quartered
2 tbsp soy sauce, plus extra to serve
Thinly sliced spring onions, to garnish
Sweet chilli sauce, to serve

METHOD

To make wontons :
Mix the duck mince, water chestnuts and garlic and season to taste. Lay out the wonton wrappers and place a small teaspoon size portion into the middle of the wrapper, brush the edges with water and bring the corners together to form a money bag, press the joins to bind and set aside.

Place stock and ginger in a large pan and bring to boil. Add wontons and cook for 3 minutes, then add duck meat and mushrooms and cook for 1 minute. Add bok choy and cook for a further minute until wilted, then add soy. Serve in bowls garnished with the spring onion, and with extra soy and sweet chilli on the side.