Winter Melon, Coix Seed and Water Duck Soup

Why people make this soup

When the Hong Kong summer arrives in full force, most families turn to cooling, damp-clearing soups to counteract the heat and humidity. Winter melon duck soup is one of the great Cantonese summer classics for exactly this purpose. Water duck (shui ya) is the key choice here: it is leaner and lower in subcutaneous fat than the farmed Pekin-type duck commonly sold in supermarkets, which means the soup stays light and clean-tasting rather than thick and oily. The addition of preserved duck gizzard (chen ya shen) is a clever touch — it adds a depth of umami to the broth and is traditionally considered helpful for supporting digestive movement, making it good for children and elderly people who tend to feel sluggish after eating. Together, this is a soup that nourishes without weighing you down.

Method

1. Rinse the winter melon, keeping the skin on. Remove the seeds and cut into large chunks.
2. Rinse and briefly soak the coix seeds and preserved duck gizzard.
3. Joint the water duck into large pieces. Blanch the duck pieces and gizzard together in boiling water for a few minutes. Drain and rinse off any foam and impurities.
4. Place all ingredients in a pot with 2.7 L of water. Bring to a full boil over high heat, then reduce to a medium-low simmer.
5. Cook for about 2 hours until the liquid reduces to roughly 1.2–1.5 L.
6. Serve the broth and eat the solid ingredients alongside.

Nourilo’s Tips

The white powdery coating on winter melon skin is natural — it is the melon’s own frost, not a chemical residue. Just rinse briefly rather than scrubbing it off, as it has its own beneficial properties. The preserved duck gizzard not only adds great umami depth to the broth but also specifically helps children and elderly people digest their meals better and supports appetite. If the water duck is on the small side, add some lean pork shin for a richer, more satisfying soup.