Suan Luo Bo Lao Ya Tang (Pickled Radish & Aged Duck Soup)

酸萝卜老鸭汤

Suan Luo Bo Lao Ya Tang (Pickled Radish & Aged Duck Soup) — SichuanChongqing home cooking.

Ingredients

• duck legs (bone-in, skin-on)
• Sichuan-style fermented daikon radish (suan luo bo)
• Shaoxing wine
• ginger
• star anise

Instructions

1. Rinse duck legs under cold water. Blanch in boiling water 3 minutes; skim foam. Drain and rinse again. (Water turns grey-brown with gray foam rising steadily.)
2. In a Dutch oven, combine duck legs, suan luo bo, ginger, star anise, and Shaoxing wine. Add enough water to cover by 5 cm (about 2 L). Bring to boil, then reduce to bare simmer. (Surface barely trembles; tiny bubbles rise singly from bottom.)
3. Skim any residual foam. Cover partially and simmer gently 2.5 hours — add warm water if level drops below duck. (Duck skin blisters and pulls away from bone; broth turns pale amber.)
4. Remove duck legs. Strain broth through fine-mesh sieve into clean pot. Discard solids except suan luo bo — return it to broth. (Broth flows clear and glossy; suan luo bo retains crisp-tender texture.)
5. Shred duck meat off bones, discarding skin and large bones. Return meat to broth. Simmer 10 more minutes. Taste and adjust salt — suan luo bo contributes saltiness. (Meat shreds easily with fork; broth coats spoon lightly.)