Duck, corn and cabbage egg-drop soup
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Filed under My recipes; Poultry; cooking with leftovers, duck & turkey, eggs, Superb soups
So we had roast duckling last night. Served a la pritchon. Naturally, the carcass was left with still a substantial amount of meat that could not be sliced off and served with the tortillas.
Speedy wrapped the carcass in foil and put it in the fridge. When I got up this morning, I took it out of the fridge, peeled off the foil, put the carcass in a pot, poured in water, added a whole onion and whole garlic and some peppercorns, and started simmering them all together.
Two hours later, I strained the carcass and cooled it. Then, I proceeded to pick the meat. What I was able to salvage, I divided into two portions. The one with lots of skin and fat went into the fried rice pile. The rest went into the soup pile.
Serves 6.
Ingredients:
leftover meat from roast duck
6 to 8 c. of strained duck broth
1/2 c. of canned corn kernels (I used the remaining half for the fried rice)
the water from the canned corn kernels
about a cup of shredded cabbage
2 eggs, beaten
patis (fish sauce), to taste
freshly ground pepper
finely sliced onion leaves and toasted garlic bits, for garnish (optional)
Heat the broth. Add the duck meat, corn kernels and corn water. Season with patis and pepper. Bring to the boil, lower the heat, cover and simmer for about ten minutes to allow the sweet corn water and the duck broth to come together.
Add the shredded cabbage and simmer for another ten minutes.
Turn off the heat. Pour in the beaten egg in a thin stream. No dot stir for about ten seconds to allow them to partially set. Then, stir the soup.
Ladle the soup into bowls, garnish with onion leaves and toasted garlic bits, if you like. Me, I like. 
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Some related discussions...[...] the previous entry, I wrote about simmering the carcass of the roast duck and picking the meat to make soup and fried [...]