Photo: Andrew Ridley
Sweet and sour duck broth
11 ingredients
30 min + 1 hr
Serves 2
openrecipes
Leftover roast duck gives a deep flavour to this Chinese-inspired soothing soup with greens.
Estimated Nutrition (whole recipe, rough)
264
Calories
4g
Protein
14g
Fat
28g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- leftover duckduck
- 30g/1oz dried wild mushrooms
- thumb-sized piece ginger
- 8 peppercorns
- 1 bay leaf
- vegetable or ground nut
- 2 garlic
- 2 spring onions
- 2 tbsp golden caster sugar
- 3 tbsp sherry vinegar
- 1 pak choi
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes