Yam, Dendrobium and Goji Double-Boiled Mallard Duck (Shui Ya Dun Tang)

Why people make this soup

When the weather turns cool, most people reach for warming soups and tonics — but for those who run warm, tend to stay up late, or have a constitution that heats up easily, the usual ginger-heavy or yang-tonifying soups can leave them feeling overheated and irritable. This is where mallard duck (shui ya, sometimes called teal) shines. Unlike regular duck, mallard has significantly less fat and a cleaner, more neutral quality — it tonifies without causing the internal heat that richer birds might. Double-boiled with fresh yam (which strengthens the digestive system), fresh dendrobium (which nourishes fluids and soothes the stomach), goji berries (for the eyes and blood), ginger, and red dates, the resulting broth is deeply flavourful, sweet, and gently restorative. It’s a soup that bridges the gap between autumn and winter — warming enough for the season, but light enough for those who tend to overheat.

Method

1. Peel the fresh yam and cut into thick batons or chunky sticks; handle with gloves if you are sensitive to the sticky sap.
2. Rinse the fresh dendrobium stalks; cut into short 3 cm sections.
3. Soak the goji berries briefly to rinse; drain.
4. Pit the red dates.
5. Clean the mallard duck and chop into large pieces. Blanch in boiling water for 2–3 minutes; drain and rinse to remove any impurities.
6. Place all ingredients into a large double-boiling pot (zhun zhong or ceramic steamer pot).
7. Pour in 1.2 L of freshly boiled water; place the lid on.
8. Double-boil (steam inside a larger pot of boiling water) for 2 hours.
9. Serve directly from the pot; drink the broth and eat the duck meat, yam, and goji berries.

Nourilo’s Tips

Mallard duck can be found at larger supermarkets or specialty poultry shops; it is distinctly leaner than regular farmed duck. If the broth seems oily, you can trim away the skin and visible fat before cooking, or simply skim the fat off the top after cooking. The duck can also be prepared in other ways — braised with soy sauce, cooked with young ginger and sour plum — making it a versatile bird to have in the kitchen.