Soup-a-league commences again here at The National Grid Studio , for the third year running.
Putting my hand up to kick off this years competition, I was thinking how much I loved crispy duck and pancakes, with Hoisin sauce. I wondered what would stop me from making a peking duck inspired soup – so I did!
Please don’t not be put off by the amount of ingredients in this dish.
Although it is time consuming (and a bit of a fiddle making all the wontons by hand) the hassle is definitely worth it!
For the consommé:
1 chicken carcass left over from Sundays Roast
1 Brown onion
3 cloves garlic
half bunch celery
1 lemon grass stick
1 red chili
1 knob of fresh ginger
Coriander roots (fresh – one bunch)
Bunch of spring onion tops (the body of the onion is used for garnish)
Salt and Pepper
3 egg whites
For the Wontons:
Egg pasta wonton wrappers (most Asian grocer will have these)
4 Cooked pecking duck breasts, shredded finely with a fork
1 Jar of Hoisin sauce
Masterfoods sweet plum marinade
water, to seal the edges
In a large pot, throw the chicken carcass with all the other ingredients – roughly chopped.
Be sure to smash the lemon grass and garlic gloves to release maximum flavor.
Fill the pot up with boiling water – cover all the ingredients and leave to simmer for 2 hours.
In the meantime prepare the wontons. Lie one sheet of wonton wrapper on a dry surface. Dollop a tea spoon of the shredded duck mixed with the hoisin sauce and Masterfoods sweet plum marinade into the centre of the wrapper.
Wet two of the four edges and fold over to make a triangle shape. Push as much air out as you can, the fold the left corner in, wet the top, fold the right corner over that and press together, it makes a nice wonton bishops hat shape. Pop into a container.
Once the stock has simmered for two hours, pass through a colander to rid the stock of all the pieces.
You should be left with a delicious aromatic brown liquid.
Whisk 3 egg whites very quickly into the stock, it will foam and form a white bubbly layer on the top of the stock.
Allow to cool, the egg white will form a crust on the surface, taking all the fat out of the stock.
Remove the crust from the pot, using it to line a very fine sieve.
Pass the liquid through the crust/ sieve – slowly, do not push it through.
You will be left with a super clear, super tasty, fat free soup base.
To assemble the soup, bring the consommé to a simmer, throw the wontons in, they will sink to the bottom, once cooked (two minutes) they will float to the top.
Serve in nice white bowls, with a garnish of julienned cucumber and spring onion slices and some sesame toast. Boom!