Duck Consomme with Truffle Salsa Dumplings

Learn how to make this robust and elegant clear French-style soup with a surprising local ingredient. Truffle-infused salsa dumplings offer a unique modern twist to the flavoursome dish. This recipe is part of Open Kitchen by Janice O'Connor. All proceeds from the book sales will go to the Make-A-Wish Foundation Singapore.

Yield: Serves 12
Prep Time: 120 mins
Cook Time: 60 mins
Difficulty Level: 1/5

Ingredients

• 1 roast duck, deboned, cut bones in small pieces
• 1 packet bak kut teh spice
• 3 L water
• 200 g minced chicken
• 1 stalk leek, thinly chopped
• 6 egg whites, beaten

Truffle Wonton

• 24 wonton wrappers
• 2 tbsps oil
• 200 g mix mushrooms, chopped
• 4 pcs shallots, finely chopped
• 1½ tbsps truffle salsa
• Salt & pepper to taste

Steps

Truffle Wonton

01. Heat oil in a frying pan. Add shallots to fry till it is soft.

02. Add mushrooms to fry till it is soft.

03. Add truffle salsa and salt & pepper to taste. Set aside to cool.

04. Take a sheet of wonton wrapper, place on your palm, spoon 1 tsp full mushroom mixture and wrap like an ingot or any way you prefer.

05. In a pot of boiling water, cook wontons for a minute or less. Drain.

Soup

01. In a large pot, place duck bones, packet spice in 3 L water and bring to boil. Keep simmering for at least 1 hour on medium-low heat. Cool and strain.

02. Mix minced chicken, leek and egg white well. Stir in the soup. Bring it to boil. Chicken mixture will become like a cake.

03. Make a hole at the centre to check if the soup is clear. If it is clear, consommé is done. Spoon the consommé out and go through a fine sieve. Add seasoning.

04. In a serving soup bowl, place 2 wontons at the bottom, pour duck consommé, sprinkle a little finely-chopped chives or spring onions. Ready to serve.