* 1 litre duck stock
* 4 duck breasts or legs (basically, 4 portions of duck meat)
* 200g of pork soup bones
* 3 tomatoes, quartered
* 2 large red chillies, roughly chopped
* kiam chye (salted mustard leaf vegetables)
* sour plums
* 2 2-inch knobs of ginger, peeled and bruised
* salt and pepper
* soya sauce
* 2 tbsp shaoxing rice wine
Note: If you don't have duck stock handy, just use one whole fresh duck and simmer it with the pork bones and sour plums to make the soup, then continue from Step #. (Serves 4)
1. Bring the duck stock to a rolling boil in a large pot. Add in the shaoxing wine, pork bones, sour plums, ginger, and kiam chye. Let it simmer for 30 minutes, so the flavour is infused in the soup. (If using duck legs, add them in here too.)
2. Add in the chillies and tomatoes, and simmer for another 15 minutes.
3. If using duck breasts, which I assume you guys will be doing 'cos you'll be getting rid of the rest of your ducks from making all that confit, place them skin side down in a dry pan, and cook over high heat for about 5 minutes to render some of the fat out. Add them into the soup now, turn the heat right down, and poach them for about 10 minutes more.
4. Season to taste with salt, pepper and soya sauce. Serve, and enjoy!
Note: In order to prevent the soup from turning a very toxic looking green (and being too sour), be sure to soak the kiam chye for a few hours at least in advance. Discard the water used for soaking.