Umami duck soup with pak choi

Duck stock is my new favourite stock. I discovered it 2 month ago and cook it almost every week since then like a base for different soups. The recipe I want to share is dedicated to my recent travel to Amsterdam where I visited China town and was amazed how wide they use pak choi cabbage. (P.S. also please mind spelt sour dough bread on the picture, I promise again to describe my sour dough experience). This soup is very “umami”. That’s what you can expect from the “meat and mushroom stock combination”. (🇸🇰 slovenský preklad nájdete za anglickým textom).

Ingredients (makes up to 5 portions)
For the stock
Duck carcass, neck and wings, if there is still a lot of fat on the carcass, cut it (but don’t cut all fat as it gives a lot of flavour to the stock)
2 middle sized carrots
1 middle sized onion, peeled
3 cloves of garlic, peeled
4 bay leaves
5-6cm long piece of fresh ginger
1 middle sized parsnip
a quarter of middle sized celery root
2-3 celery stalks
10 juniper berries (yes, it’s not a mistake, “duck and juniper” is a great combination
2-3 anise stars
3l of water
For the soup
Duck stock with the meat leftovers from carcass, wings and neck
2 carrots from the stock, cut into small cubes
2 pak chois
200g of green or yellow beans (fresh or frozen)
a handful of dried mushrooms (leave them to soak in a cold water for at least 1 hour and add the water where they soaked to a duck stock)
a handful of pasta you use for your soups (not necessary. I used stelline pasta)
salt
Directions
1. Make duck stock. Its actually quite easy thing to do, you just need to follow a few simple rules.
First, pour a cold water into a pot with the duck (the water should cover the duck for 1cm) and make it simmer on a medium heat. As soon as it is simmering, lift the ‘scum’ from the surface, add all vegetables and spices and decrease heat to low. If you want to have a clear stock, don’t let it boil and always add cold some water when you find that a lot of liquid was boiled out. You will need up to 5 hours to take all “juices” from duck and veggies, so be patient. It’s better to cook stock on Friday evening if you want to use it at the weekend. Also, you can cook stock in advance and you can cook stock in advance and freeze it.
When the stock is ready, filter it, take everything out, return meat from carcass, neck and wings to the pot, add chopped carrot and season with salt.
2. Cut pak choi into 1-2cm stripes and fry it for a few minutes in a pan with olive oil on a big heat. It smells amazing!
3. Add pak choi, green beans, mushrooms with liquid where they were soaked to the pot and let it simmer together for 10 minutes.
4. If you want to have pasta in this soup, add it and cook until it’s done.
5. When pasta is cooked and all veggies are tender, try the soup and season it with more salt if necessary.
Let it cool a bit and then serve. Serve with scallions.

🇸🇰 Umami kačacia polievka s pak choi

Tento recept venujem čínskej štvrti Amsterdamu, v ktorej som všade videl v predaji pak choi a v ponuke všetkých reštaurácii boli špeciality z kačky.

Ingrediencie
Na vývar
Súprava na kačací vývar (chrbát, krídla a krk). Ak je na chrbte veľa tuku, môžete ho čiastočne odrezať, ale nie všetko, pretože tuk pridá vývaru chuť).
2 stredne veľké mrkvy
1 stredne veľká cibuľa
3 olúpané strúčiky cesnaku
4 bobkové listy
5-6cm dlhy kus čerstvého zázvoru
1 stredne veľký paštrnák
štvrtina stredného zeleru
2-3 zelerové stonky
10 borievok (áno, nie je to chyba, “kačica a borievky” sú výborná kombinácia).
2-3 hviezdičky anízu
3l vody

Na polievku
Scedený vývar
Mäso z kostí
2 mrkvy z vývaru, nakrájané na kocky
2ks pak choi
200g zelených alebo žltých fazuľových strukov (čerstvé alebo mrazené)
za hrsť sušených hríbov (nezabudnite ich namočiť v studenej vode aspoň na 1 hodinu a pridajte túto vodu do vývaru)
za hrsť cestovín, ktoré používate pre vaše polievky (cestoviny môžete kľudne aj vynechať . Ja som použil hviezdičky stelline.)
soľ

Postup
1. Chrbát, krk a krídla zalejeme studenou vodou, dáme na stredne veľký oheň, necháme zovrieť, opatrne zbierame penu a zbytočný tuk z povrchu, pridáme všetku zeleninu a korenie, znížime oheň a varíme 5-6 hodín. Aby bol vývar pekný a číry, nenecháme ho vrieť a v malých dávkach dolievame studenou vodou. Vývar si môžete uvariť aj vopred. Uvarený vývar scedíme, mäso a mrkvu vrátime do hrnca.
2. Pak choi nakrájame na 1-2cm pásiky a opražíme na panvici s olivovým olejom na silnom ohni pár minút.
3. Vývar osolíme, pridáme pak choi, fazuľku, hríby a vodu, v ktorej sa namáčali a necháme polievku zovrieť. Varíme 10 minút na strednom ohni.
4. Pridáme cestoviny a varíme, pokiaľ cestoviny nebudú hotové.
5. Hotovú polievku ochutnáme a v prípade potreby ešte raz osolíme, necháme trošku vychladnúť a podávame s nakrájanou jarnou cibuľkou.

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