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4 Luv-a-Duck, Peking Duck Legs
1 litre (4 cups) Luv-a-Duck, Duck Stock
12 Luv-a-Duck , Duck Sui Mai Dumplings
1 carrot, peeled & finely julienned
2 sticks celery, finely julienned
1 red capsicum, finely sliced
4 spring onions, thinly sliced
1 bunch asparagus, trimmed & halved
1” piece ginger, peeled & grated
2 tblsp soy sauce
1. Heat the non-stick pan over a medium heat 2 minutes. Brown the peking duck 1 -2 minutes on each side. Remove legs and slice the thigh meat thinly. Set aside.
2. Place 1 cup of Luv-A-Duck stock into the saucepan and bring to the boil, add the duck sui mai to saucepan and simmer 3 minutes.
3. Add the duck legs and thigh meat to the stock and simmer for a further 3 minutes.
4. Pour the remaining stock into the saucepan along with the vegetables, ginger and soy sauce bring to the boil then simmer 2 minutes.
Place 1 Luv-A-Duck peking duck leg into each individual serving bowl, spoon in the vegetables, duck sui mai and sliced duck meat.
Ladle in the soup and serve.
Peking Duck Legs maybe replaced with Roast Duck Legs or Chinese half duck pieces.