First published in Wish Summer 2006
*WATERCRESS:
This member of the mustard family has small, crisp, dark-green leaves & a pungent, slightly bitter flavour with a peppery snap. Available year-round, watercress is usually sold in small bouquets. Choose crisp leaves with deep, vibrant colour.TIMESAVER
PC Fresh Concentrated Chicken Stock adds rich, real chicken flavour to soups, stews, casseroles and gravies. Makes approximately 20 cups of stock.
food
Watercress Salad-Soup With Smoked Duck Breast & Ginger*
With a few basic ingredients, dinner will come together in no time.
Ingredients (Makes 4 servings)
| 6-8 | cups chicken broth (we recommend PC Fresh Concentrated Chicken Stock) |
| 2 | garlic cloves, minced |
| 1 | 1-inch chunk fresh ginger, peeled |
| 8-10 oz. smoked duck breast in one piece, or shredded, cooked chicken or pork | |
| 3 | bunches watercress*, tough stems removed, rinsed and shaken dry |
| roasted sesame oil for drizzling, if desired |
Instructions
- In a medium saucepan, combine broth and garlic. Simmer over moderate heat 5 minutes.
- Slice ginger lengthwise as thinly as possible. Stack slices and cut them lengthwise into thin slivers. Add ginger to pan and simmer 5 minutes longer.
- Peel fatty skin from duck breast. Slice skin into thin strips. Place it in a small, heavy skillet and cook, covered, over moderately low heat until skin is crisp and golden brown, about 5 minutes. Turn off heat.
- Meanwhile, slice breast thinly.
- Cut stems off watercress*, leaving a bunch of leaves and tender stems. (Reserve the tougher stems to stir-fry, if desired.) Rinse under cool water and shake dry. Place 1/2 a bunch of watercress in each of 4 deep soup bowls.
- Reduce heat under saucepan to very low. Add the duck to broth and cook until it is just heated through, about 1 minute. Adjust the seasoning.
- With a slotted spoon arrange duck in bowls along with a few strips of crisp skin; pour broth over. If desired, drizzle some sesame oil or a little melted duck fat over soup. Serve at once.
*Find this and other great recipes in…
The Improvisational Cook
By Sally Schneider
Schneider helps you discover cooking that's fun, unfussy and truly pleasurable. Everyday cooking can become creative – every day!
*This recipe has been adapted from its original.
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