Salted Mustard Greens and Duck Soup

This traditional and umami packed soup is a refreshing change to the dark coloured braised duck we eat often.
This savoury, sour soup tastes great with the tender duck meat. The salty flavours from the preserved mustard greens are imparted to the duck during the cooking process. While sour plums and tomatoes give the soup a tangy kick. We also added ginger to mask the gamey flavours of duck meat.
Try this different way of cooking duck and let us know if you like it!
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Adjust Servings
½large duck (cut into chunks)
500g pork ribs (cut into chunks)
litres water (or enough to cover the meat)
350g salted mustard greens
3Chinese plums
2tomatoes (quartered)
2tsp white peppercorns (crushed)
50g ginger (thickly sliced)
8cloves garlic with skin (crushed)
1nutmeg (crushed)
1onion (quartered)



Soak salted mustard greens in water for 30 minutes.
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Blanch duck and pork ribs for 5 minutes in boiling water.
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Strain and set aside
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Place spices in a spice bag
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Place pork, salted mustard, duck, Chinese plums, tomatoes and spice bag into a soup pot.
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Pour in 2½ litres water or enough to cover an inch above the meat.
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Bring it to a boil, cover and simmer for 1½ hours
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Season soup with salt and pepper, to taste.
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