Double-boiled duck soup with fish maw, aged tangerine skin and coriander

Serves 4
Prep time 6 minutes
Cook time 5 hours

120g dried fish maw
60g aged tangerine skin
20g ginger, sliced
80g coriander, separated into leaves and stem
320g duck breast meat, skin removed and cut into cubes
2½ litres water
Salt, to taste

• Place fish maw in a bowl and submerge it in water overnight. Remove and set aside.
• Place aged tangerine skin in a bowl and submerge it in water. Soak the tangerine skin for at least two hours. Remove from water, squeeze dry and slice thinly.
• Place tangerine skin slices, ginger slices and coriander stems into a pot.
• Bring 1½ litres water to boil in a deep saucepan. Add duck meat cubes and cook them to about 20 percent doneness, for about 3-4 minutes. Take the duck cubes out and squeeze each of them to remove the bloody liquid. Then place the duck cubes into the pot together with the aged tangerine skin, ginger and cilantro.
• Place fish maw into the pot and then pour in the remaining 1litre water.
• Double boil for four hours. Season with salt and garnish soup with cilantro leaves right before serving.

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