← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 1 half a duck (about 1 kg), cut into large pieces, excess fat trimmed
• 300 g salted mustard greens (kiam chye), soaked for 30 min, cut into chunks
• 2.5 l Water
• 3 Tomato, quartered
• 4 Preserved salted sour plums (asam boi / suan mei)
• 3 cm piece Ginger, sliced
• 1 tbsp white peppercorns, lightly crushed
• 2 tbsp Brandy or cognac (optional)
• salt, to taste

Method

1. Soak the salted vegetables in plenty of water for 30 min, changing the water once, so they lose their harsh saltiness. Squeeze dry.
2. Blanch the duck pieces in boiling water for 5 min, then drain and rinse off the scum.
3. Put the duck, salted vegetables, ginger, peppercorns and water in a large pot and bring to the boil. Cover and simmer gently for 1 hour.
4. Add the tomatoes and sour plums and simmer for another 45–60 min, until the duck is falling-off-the-bone tender and the soup is tangy.
5. Skim off the fat, stir in the brandy (if using) and taste before adding any salt: the vegetables and plums are already salty. Serve hot with rice.

Tips

• Taste the salted vegetable before using; some brands need a longer soak. The soup is even better the next day.
• The brandy splash is traditional in Teochew homes but optional; the alcohol mostly cooks off if you add it 10 minutes before the end.

Sources

Written in our own words after cross-checking these recipes:

Noob Cook The Meatmen