Soup with Peking Duck

Remove the skin from the duck breast and finely dice the meat.

Cut off the leaves of the Chinese cabbage with a sharp knife.

Pour the clear soup into a large pot and bring to a boil. Add the rice wine or sherry, soy sauce, diced duck meat and chopped Chinese cabbage leaves and stir well. Reduce the temperature and gently simmer for 15 min.

Stir in the garlic and star anise and cook over a gentle heat for another 10 to 15 min until the duck is tender.

Meanwhile, toast the sesame seeds in a preheated wok or skillet, stirring throughout.

Remove the sesame seeds from the skillet and stir into the soup along with the sesame oil and freshly chopped parsley.

Pour the soup into preheated soup cups and bring to the table hot.

Other leafy vegetables. However, to achieve a similar flavor, you will then need to adjust the mass, as the cabbage commonly used in the West is more intense in taste and aroma.

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