Duck soup

Ingredients

• 400 g Duck breast, boneless, skinned
• 1.2 l Homemade chicken stock
• 2 tbsp Olive oil
• 2 pcs Garlic, chopped
• 1 pcs Spring onions, chopped
• 1 pcs Ginger root, 4cm, peeled and chopped
• 1 head Chinese cabbage, thinly shredded
• 1 pcs Jalapeno peppers, seeded and coarsely chopped
• 150 g Portobello mushrooms, sliced

Method

1. Heat olive oil in a saucepot.
2. Cut the duck into bite-size pieces and cook until golden brown.
3. Remove from the pot.
4. Add the spring onions and mushrooms and cook until tender.
5. Add the garlic, jalapeno, and ginger and cook until fragrant.
6. Add the cabbage and cook until almost wilted.
7. Return the duck to the pot and add the stock.
8. Bring to a boil and reduce heat.
9. Simmer for 25 minutes and serve warm.