Duck dumpling soup.

This is a quick post just to let you know that I have really done this duck justice. From the last post I had a few duck dumplings that we just could not manage to eat, no matter how hard we tried, so I froze them. The bones were left as well, so I made a stock/ soup. Here you have it, duck dumpling soup, with some purple basil, spring onions and young indeterminate leaves from the garden (beetroot or silverbeet or spinach.) The dumplings cooked just as well boiled in the stock as they did fried.

For the soup: the bones from a Cantonese roast duck, 500 ml duck stock, 2cm ginger, 2 cloves garlic, 1/2 onion. Add cold water to cover the duck and simmer all ingredients together, 30-40 minutes.

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