1 lean duck
2 preserved lime
2 slices ginger
2 sprigs of green onion
adequate Shaoxing wine
- Activate the stomach and spleen, facilitate absorption.
Wash the duck and cut out the tail, blanch and clean it again. Stew the duck with ginger, green onion, Shaoxing wine and water for about 2 hours.
Seed and core the preserved lime, add them into the soup to cook for a while. Season to taste.
Immature preserved limes are whiter in colour, has less flavour and is sour, so do not cook them too long.
To make good lime duck soup, always prepare the soup base first, then add the preserved lime and lastly adjust the seasoning.