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.

Who it suits / who should be cautious

• People with a tendency toward heat constitution (warm body, night sweats, easily irritable) who still want a nourishing tonic
• Those with poor appetite, low energy, a tendency to cough easily, or declining vision
• General wellness tonic suitable for most people
• If the duck broth seems too oily, remove the skin and subcutaneous fat before cooking, or skim the fat from the surface after double-boiling
• Note for those with high liver enzymes or pancreatic issues: tonic herbs like astragalus (bei qi), codonopsis (dang shen), cordyceps, and ginseng-family herbs should be avoided; but fresh yam, lotus seeds, lily bulb, and small amounts of goji and red dates are generally fine — consult your doctor if unsure

Why these ingredients (the food-therapy logic)

• Mallard duck / teal (shui ya): In Chinese food therapy, mallard duck is considered distinctly different from farmed duck — it warms the middle, nourishes qi, moistens the lungs, and nourishes yin, all without the fatty heaviness of farmed birds; contains rich vitamins and minerals
• Fresh Chinese yam (xian huai shan): Both a food and a medicine in Chinese tradition; gently nourishes the spleen, stomach, lungs, and kidneys without being too warming or too cooling; the fresh form used here is pleasant-tasting and does not make the soup starchy
• Fresh dendrobium (xian shi hu): Generates fluids, nourishes yin, and strengthens the stomach; its plump, juicy stalks also have mild anti-cancer associations when fresh
• Goji berries (gou qi zi): Support liver and kidney yin; traditionally associated with improving and protecting vision, brightening the complexion, and countering fatigue
• Red dates (hong zao): Nourish the blood, calm the spirit, and strengthen the spleen
• Fresh ginger: Balances the cooler ingredients; removes any gamey odour from the duck

Ingredients (1 pot / 2–3 servings)

Ingredient	Amount	Notes
Fresh Chinese yam	150 g (4 liang)	Peel and cut into thick batons
Fresh dendrobium stalks	38 g (1 liang)	Rinse and cut into short sections
Goji berries	11 g (3 qian)	Soak briefly to rinse
Fresh ginger	3 slices
Red dates	5 pieces	Pit and rinse
Mallard duck (whole)	1 bird	Clean, chop into large pieces, blanch
Boiling water	4 bowls (~1 L)	For double-boiling

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 4 bowls 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.

Bro Niu’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.

Community questions answered (selected)

• Q (May): I cooked this soup today but the broth seems very oily — should I remove the skin from the duck first? Bro Niu: Mallard duck already has much less fat than regular duck, but I still trim away the fat layer under the skin near the flesh before cooking. You can also simply skim the oil off the finished soup before serving. As for Chinese herbs and the liver — generally, everyday food-therapy ingredients at normal dosages do not harm the liver. If your liver enzymes are already elevated, it is better to avoid heavy tonic herbs (ginseng, astragalus, codonopsis, cordyceps, angelica, etc.) as they may add burden. But if your enzymes are normal, herbal food therapy is fine and helps maintain health.

• Q (reader): My 70-year-old mother had her gallbladder removed and has persistent high liver enzyme and pancreatic enzyme readings. Which tonic herbs should she avoid for autumn-winter use? Bro Niu: She can take schisandra fruit (wu wei zi, 3 qian) with licorice slices (gan cao, 4–5 pieces) in water to help lower liver enzymes. As for autumn-winter nourishment, the safest choices are fresh yam, fresh lotus seeds, and fresh lily bulbs — these are both food and medicine, gentle and beneficial. She can also add tremella mushroom, dried figs, and mixed apricot kernels for lung support — not too rich, but genuinely good for the body.

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Published November 6, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 5 min read.