Cordyceps Flower, Yam and Goji Double-Boiled Teal Duck Soup

Why people make this soup

Nourilo picked up some cordyceps flower (a cultivated, far more affordable relative of wild cordyceps) at a trade fair and paired it with a frozen teal duck, yam and goji. Double-boiled slowly, it turns out clear and gently sweet — the kind of mild, restorative bowl families reach for when someone is run down, weak after an illness, or recovering from surgery.

Method

1. Thaw the duck, rinse well, and blanch (out-water) to remove scum. Rinse and soak the remaining ingredients.
2. Put everything into a double-boiling vessel (stewing pot) and pour in 1.5 L of boiling water.
3. Double-boil over water for about 3 hours. Drink the soup and eat the contents.

Nourilo’s Tips

Today’s frozen teal duck tastes far blander than the live ducks once sold, so always add a little lean pork or some dried scallops for savor. This soup is neither cold nor heating in nature — a gentle, balanced bowl that suits people who are weak after illness, have a sore lower back, or are low on qi and blood after surgery, and it works well as a regular family soup.