Rustic Duck Soup with Jasmine Rice
A rustic Asian-style duck soup with garlic, shiitake mushrooms and bean sprouts, finished with oyster sauce and rice vinegar, served over jasmine rice.
Ingredients
Instructions
Score the duck breast skin in a crosshatch pattern, season, then place skin-side down in a hot pan to render the fat, about 5 minutes.
Add the garlic, shiitake mushrooms and bean sprouts, cooking until softened, about 6 minutes.
Stir in the oyster sauce and rice vinegar for 2 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the duck simmer for about 10 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.