Duck Soup

• 4 lb Duck
• 1/4 oz Dried black Chinese mushroom
• 1 oz Dried shiitake mushroom
• 1 tbsp Black sesame oil
• 1 tsp Bean curd with taro
• 1 1/4 oz Bean curd thread
• 1 lb Chinese cabbage
• 1 pinch White pepper powder
• 1 pinch 5 spice powder
• 1 pinch Ground star aniseed powder
• 1 Salt
• 1 each Boiled royal bamboo shoot

1. Remove the neck and any excess fat from the duck.
2. Place in slow cooker and add spices.
3. Fill with enough water to cover the duck.
4. After two hours, remove any fat that is on the surface and add the bean curd knots and mushrooms.
5. Once the internal temperature reaches 165 F, add the cabbage sliced bamboo shoot and rice noodles.
6. Continue cooking until cabbage and noodles are tender.
7. Serve over brown rice.
8. For a prettier presentation you can sear the duck before adding to slow cooker.
9. You can cook the duck with or without skin.
10. If you choose to leave skin on, prick all over with a fork and then add the seasonings.

duck, black chinese mushroom, shiitake mushroom, black sesame oil, curd, curd thread, chinese cabbage, white pepper, spice powder, salt, bamboo shoot

Taken from cookpad.com/us/recipes/362218-duck-soup (may not work)