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Duck & Pumpkin Broth

Duck and Pumpkin

For those rainy days where the BBQ does not beckon, here’s a great recipe for a Duck broth with pumpkin and spring onionsIt’s a one pot wonder that’s super healthy and easy to prepare.

2 lt  duck or chicken stock
2 duck legs
80ml soy
30 ml fish sauce
2 garlic cloves
30g grated ginger
2 star anise
150g pumpkin, 2 inch dice
1 large red chilli (shredded)
1 bunch coriander
1 hand full mint leaves
1 cinnamon stick
1 teaspoon Sichuan pepper
1 dsp spoon palm sugar
1 hand full Thai basil leaves
8 spring onions, washed and shredded

  • Set aside the pumpkin, mint, coriander and spring onions. Put all other ingredients in a pot, bring to a boil and simmer for two hours. After two hours add the pumpkin and cook for another half and hour. Take out the legs and using tongs pick the meat into the broth.
  • Finally add the onions, serve in a bowl and garnish with chili, mint and coriander.