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SALTED VEGETABLE DUCK SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

22.356 g

Sodium (mg)

619.911 mg

Vitamin A (IU)

581.231 IU

Saturated Fat (g)

2.757 g

Energy (kcal)

262.296 kcal

Fat (g)

9.458 g

Trans Fat (g)

0.004 g

Salt (g)

1.55 g

Calcium (mg)

98.594 mg

Monounsaturated Fat (g)

4.133 g

Cholesterol (mg)

82.61 mg

Iron (mg)

2.672 mg

Vitamin C (mg)

24.124 mg

Fibre (g)

2.913 g

Sugars (g)

7.256 g

Protein (g)

23.083 g

Potassium (mg)

415.487 mg

Total

89.424 g

2479.642 mg

2324.926 IU

11.028 g

1049.186 kcal

37.832 g

0.018 g

6.2 g

394.377 mg

16.532 g

330.439 mg

10.69 mg

96.495 mg

11.65 g

29.023 g

92.331 g

1661.948 mg

  • 2 fresh duck leg (cleaned by washing)
  • 3 shallots (thinly sliced)
  • 2 Knorr Vegetable Stock Cube
  • 150 g salted vegetables (clean by rinsing lightly)
  • 2 fresh tomatoes (cut into halves)
  • 2 salted plums
  • 1 tsp toasted Szechuan pepper (in a filter bag)
  • 1500 ml water
  • 5 whole garlic (lightly smashed)
  • 1 Heat up a non-stick pot and add the shallots to fry to light brown or when they are fragrant.
  • 2 Add in water with 2 KNORR VEGETABLE CUBES and bring the mixture to a heavy boil in 2 minutes.
  • 3 Then add in the rest of the ingredients one after the other before cooking for another 17 to 25 minutes or until the duck meat is tender and cooked.
  • 4 Finally, taste and garnish before serving.