Asian Recipes

Duck Consomme with Truffle Salsa Dumplings

May 15, 2019

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

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.

Ingredients

Truffle Wonton

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.