Spicy and Rich Duck Soup (Ori-tang)
How to Make Delicious and Spicy Duck Soup at Home
I’ve wanted to eat duck for ages, but our schedules never aligned for a restaurant visit. While grilled duck is great, there’s nothing quite like a hearty, warming duck soup simmered at home. This recipe allows you to savor this special delicacy at your own pace. Let’s make it together!
Main Ingredients- 1 portion Duck meat (for roasting/stewing)
- 1 portion Duck bones
- 2 handfuls Dried radish greens (Siraegi), rehydrated
Seasoning & Aromatics- 1 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Minced garlic
- A pinch of minced ginger
- Green onions, to taste
- Perilla leaves, to taste
- 2 Tbsp Gochugaru (chili powder, mixed spicy and mild)
- Salt or fish sauce, to adjust seasoning
- 1 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Minced garlic
- A pinch of minced ginger
- Green onions, to taste
- Perilla leaves, to taste
- 2 Tbsp Gochugaru (chili powder, mixed spicy and mild)
- Salt or fish sauce, to adjust seasoning
Cooking Instructions
Step 1
Rinse the duck bones several times under cold running water to remove any impurities. Let them soak in fresh water while you prepare the other ingredients. This helps to create a clearer broth.
Step 2
I’m using dried radish greens (siraegi) that I boiled last fall and stored in the freezer. Thaw them by soaking in water, then gently squeeze out excess moisture. Spread the rehydrated siraegi at the bottom of a pot. Add 1 tablespoon of doenjang (fermented soybean paste) and mix well to lightly season the greens.
Step 3
Finely mince a few cloves of garlic and a pinch of ginger using a mincer or knife. Generously add the minced garlic and ginger on top of the seasoned siraegi. Gently mix and massage the ingredients together, ensuring the seasoning coats the greens.
Step 4
Arrange the cleaned duck bones over the seasoned siraegi in the pot. Pour in enough water to cover the duck bones. (Be mindful that the volume will increase as it cooks, so use a large pot or consider simmering in batches if you have many servings. For this demonstration, I will divide it later.)
Step 5
Cover the pot with a lid and bring to a rolling boil over high heat for about 20 minutes. See how vigorously it’s bubbling? It looks delicious, doesn’t it? Luckily, it didn’t overflow. Once boiling, I’ve carefully transferred some of the soup to another pot to manage the cooking volume.
Step 6
After removing some of the broth, cover the pot again and let it simmer on medium-low heat for about 15 minutes. This allows the rich flavors from the duck bones to infuse into the broth. If the soup becomes too concentrated, add a little hot water to reach your desired consistency. Adjust the final seasoning with salt or fish sauce to your taste.
Step 7
Now, the soup is divided into two pots. One pot is set aside for my second child, and the other is ready to be served immediately. Keep the reserved pot warm.
Step 8
Finally, add thinly sliced green onions and prepared perilla leaves to the boiling duck soup. For an extra kick, sprinkle some gochugaru (chili powder) on top to finish. The fragrant aroma of the scallions and perilla leaves will enhance the flavor.
Step 9
We also grilled some duck meat (roast cut) to enjoy with the soup. It was so incredibly delicious that we finished every last bite! Why search for a special health tonic elsewhere? This homemade duck soup is the ultimate nourishing meal. The deep flavor and warmth filling my mouth made me feel invigorated!
