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SALTED VEGETABLE DUCK SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

22.36 g

Sodium (mg)

619.91 mg

Vitamin A (IU)

581.23 IU

Saturated Fat (g)

2.76 g

Energy (kcal)

262.3 kcal

Fat (g)

9.46 g

Trans Fat (g)

0 g

Salt (g)

1.55 g

Calcium (mg)

98.59 mg

Monounsaturated Fat (g)

4.13 g

Cholesterol (mg)

82.61 mg

Iron (mg)

2.67 mg

Vitamin C (mg)

24.12 mg

Fibre (g)

2.91 g

Sugars (g)

7.26 g

Protein (g)

23.08 g

Potassium (mg)

415.49 mg

Total

89.42 g

2479.64 mg

2324.93 IU

11.03 g

1049.19 kcal

37.83 g

0.02 g

6.2 g

394.38 mg

16.53 g

330.44 mg

10.69 mg

96.5 mg

11.65 g

29.02 g

92.33 g

1661.95 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.