Duck Soup - cooking recipe

Ingredients

850 ml well flavoured duck stock or 850 ml chicken stock
1 tablespoon rice wine
1 tablespoon light soy sauce
1 star anise
125 g boneless duck breasts, finely diced
225 g Chinese cabbage, finely shredded
2 cloves garlic, crushed
1 tablespoon sesame seeds
1 teaspoon sesame oil
1 tablespoon chopped fresh parsley

Preparation

Place the stock, rice wine, soy sauce and star anise in a large saucepan.
Bring to the boil and add the duck, the chinese cabbage and the garlic, stirring to mix thoroughly.
Reduce the heat and simmer for 25 minutes, or until the duck is tender.
Remove the star anise.
Stir through the sesame seeds, the oil and the parsley and serve at once in warmed bowls.