Duck Consommé with Truffle Salsa Dumplings

Duck Consommé with Truffle Salsa Dumplings

By Elizabeth Liew  ,

May 15, 2019

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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.

  • Prep: 2 hrs
  • Cook: 1 hr
  • Yields: Serves 12


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


Truffle Wonton

1Heat oil in a frying pan. Add shallots to fry till it is soft.

2Add mushrooms to fry till it is soft.

3Add truffle salsa and salt & pepper to taste. Set aside to cool.

4Take 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.

5In a pot of boiling water, cook wontons for a minute or less. Drain.


1In 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.

2Mix minced chicken, leek and egg white well. Stir in the soup. Bring it to boil. Chicken mixture will become like a cake.

3Make 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.

4In 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.