Salted Vegetable and Duck Soup
Duck - delicious to eat, but tricky to cook. The meat is a lot tougher than chicken and requires a lot more time to soften, BUT if you overcook it, it will dry-out and become chewy. So the best way to cook duck and make it delicious at home is by boiling it in a soup or a gravy (like the Nyonya Duck Sioh I shared previously on Kitchen Missus). This Salted Vegetable and Duck Soup is a classic Hokkien dish, and commonly cooked in kitchens all over Singapore and Malaysia. Each household has their own special recipe, but it all revolves around the very basic ingredients of the duck and salted vegetables, the salted vegetables being preserved mustard greens. This is the recipe that my mother taught me, and it is straightforward, easy to make and extremely tasty!
Of the many soups that my mum used to make us growing up, this is perhaps the one that is least common. Being Cantonese, my mum prefers making classic Cantonese double-boiled soups because those are the ones she grew up on. Therefore, because we hardly have this Salted Vegetable and Duck soup, it becomes all the more delicious and sought after. What I love about this soup is the option to make it spicy by adding dried chillies. Have a straight-off-the-pot bowl of this savory soup with the fall-off-the-bone duck meat, soft carrots and salted vegetables and the heat from the chillies, and you will have one bowl after another, I guarantee it! Prepare a saucer of cut chilli padi in a mixture of soy sauce, dark soy sauce and sesame oil, and use as a dipping sauce for the duck meat, oooooh-la-la -- pure heaven!