Lotus Leaf, Winter Melon, Black-Eyed Pea and Duck Soup

Why people make this soup

When the days turn sweltering and you walk down the street sweating buckets with a heavy, foggy head, a cooling soup is one of the simplest comforts. Nourilo picked up a fresh lotus leaf, paired it with winter melon, black-eyed peas and a lean rice-fed duck, and the result is wonderfully savoury. It is traditionally enjoyed to clear summer heat, promote urination and lighten that damp, heavy feeling — gentle enough for the whole family, young and old.

Method

1. Skin the duck, clean it well, then blanch in boiling water and drain.
2. Wash the winter melon (skin on) and cut into chunks; cut the fresh lotus leaf into pieces; soak and rinse the black-eyed peas and duck gizzards.
3. Place everything in a pot with 3 L of water.
4. Bring to a boil, then simmer about 2 hours until reduced to roughly 1.5 L. Serve the soup together with the ingredients.

Nourilo’s Tips

Winter melon and duck are a classic, harmonious pairing, and adding dried duck gizzard makes it even more flavourful. Today’s chilled ducks are often very fatty with a thick layer of fat under the skin, so be sure to remove the skin before cooking.