Pickled Mustard Cabbage and Duck Soup (Itek Tim)

Pickled Mustard Cabbage and Duck Soup (Itek Tim)

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This is a simple clear soup with some quite exotic ingredients, all of which you should easily be able to find in Asian groceries.


Serves: 6 

  • 1/2 whole duck, skin and fat removed and cut into pieces
  • 3 cm ginger, sliced
  • 2 cloves garlic, smashed
  • 300g pickled mustard cabbage (1 bag)
  • 3 whole tomatoes
  • 3 salted plums
  • salt and pepper, to taste

Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

  1. Put the duck, ginger slices and smashed garlic cloves in a saucepan and cover with water. Bring to a boil and then simmer for 1 hour.
  2. Drain the pickled mustard cabbage from the bag. Rinse or soak in water for about 10 minutes if you don't like the intense flavor.
  3. Cut the pickled mustard cabbage into pieces. Halve the tomatoes. Place both ingredients in soup pot along with the salted plums.
  4. Let the soup cook for another hour and season with salt and pepper. Serve.

Mustard Cabbage

Be sure to drain the pickled mustard cabbage when you open it and if you do not want the flavour to be too intense, soak it in warm water for a few minutes. I know you can also get fresh in some Melbourne markets.

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