Slow Simmered Duck Soup with Tangy Radish

As the air begins to carry a gentle chill, there’s nothing more comforting than a bowl of deeply nourishing, slow-simmered soup. This recipe for Duck Soup with Tangy Radish is the perfect weekend project to warm you from the inside out. While it does take a few hours on the stovetop, don’t let that intimidate you; the process is wonderfully simple and the hands-on time is minimal. The magic happens as the rich duck meat slowly tenderizes, its flavor melding with earthy mushrooms, sweet carrots, and the star of the show—pickled radish. The result is a beautifully clear broth that is both profoundly savory and delightfully tangy, a complex yet balanced flavor that awakens the palate and soothes the soul. It’s an incredibly satisfying dish that proves the best things in life are worth waiting for.

Before you begin, let’s gather our ingredients. The beauty of this soup lies in the harmony of its simple components. For replacements, the goal is to maintain the balance of savory, earthy, sweet, and sour notes.

For the Soup:

• Duck: 600g (about 1.3 lbs), bone-in and cut into chunks. A mature duck is traditional as it offers a deeper flavor for stewing, but any standard duck from your butcher will work beautifully.
• Pickled White Radish: One packet (approx. 150-200g) of a “Sour Radish Duck Soup Base,” or a homemade substitute. Substitution: If you can’t find a dedicated soup base at an Asian market, look for pickled or fermented daikon radish. Alternatively, you can use 200g of fresh daikon radish and add 2-3 tablespoons of rice vinegar to the broth to mimic the sourness.
• Daikon Radish: 200g (about half a medium radish), peeled and cut into chunks.
• Carrots: 200g (about 2 medium carrots), peeled and cut into chunks.
• Shiitake Mushrooms: 100g fresh shiitake mushrooms, stems removed and caps quartered. Dried shiitake mushrooms (about 30g) are a great substitute; just rehydrate them in warm water for 30 minutes first, and you can even add the flavorful soaking liquid to the soup.
• Dried Kelp (Kombu): 50g. You can find this in the international aisle of most large supermarkets or at an Asian grocery store. It adds a wonderful umami depth.
• Goji Berries: 20g. Also known as wolfberries, these add a subtle sweetness and a pop of color. They can be found in health food stores and are optional if you can’t find them.
• Jujubes (Dried Red Dates): 20g. These lend a mild, natural sweetness to the broth. Also optional if unavailable.

For the Aromatics:

• Ginger: 10g (a small 1-inch piece), sliced.
• Scallions: 10g (about 2 scallions), cut into sections for the broth, with extra finely chopped for garnish.
• Sichuan Peppercorns: 5g (about 1 teaspoon). These add a unique, slightly numbing fragrance. If you don’t have them, you can omit them or use a few black peppercorns instead.
• Salt: To taste.
• A little neutral oil for searing (like canola or avocado oil).

Now, let’s get cooking! Follow these steps closely, and you’ll be rewarded with a spectacular soup.

1. Prepare Your Ingredients: Start by getting everything ready. Chop your duck into manageable, bone-in pieces. Peel and cut the daikon and carrots into bite-sized chunks. If using fresh shiitake, quarter them. Cut the rehydrated kelp into strips. This prep work makes the cooking process smooth and enjoyable.

2. Blanch the Duck: This is a crucial step for achieving a clear, clean-tasting broth. Place the duck pieces in a pot and cover them with cold water. Add the sliced ginger and scallion sections. Bring to a boil over medium-high heat. You will see foam and impurities rise to the surface. Let it boil for 2-3 minutes, then remove the duck pieces with a slotted spoon and rinse them under warm water to wash away any residue. Discard the blanching water.

3. Sear for Flavor: Heat a teaspoon of oil in your clean soup pot or a Dutch oven over medium-high heat. Add the blanched duck pieces and sear them, turning occasionally, until they are lightly golden. This step renders some of the fat and builds a deeper, richer flavor base. Toss in the Sichuan peppercorns and a few slices of fresh ginger, and stir-fry for another 30 seconds until fragrant.

4. Build the Broth: Pour in enough fresh, cold water to generously cover the duck. Bring the pot to a vigorous boil, then add your pickled radish or the fresh daikon/vinegar substitute. Reduce the heat to a gentle simmer, cover the pot, and let the duck cook on its own for 30 minutes. This gives the duck a head start to become tender.

5. Add the Vegetables and Simmer: After 30 minutes, it’s time to add the rest of your hearty ingredients. Add the fresh daikon chunks, carrots, shiitake mushrooms, and kelp to the pot. Bring it back to a boil, then immediately turn the heat down to low. Cover and let the soup simmer gently for at least 1 hour, or until the duck is fall-off-the-bone tender. The low and slow cooking is the key to a perfect soup.

6. Final Touches: In the last 10 minutes of cooking, stir in the goji berries and jujubes. This is just enough time for them to soften and release their subtle sweetness without turning to mush. Once the soup is done, taste the broth and season with salt as needed. Remember that the pickled radish is already salty, so you may not need much. Ladle the soup into bowls and garnish with fresh, finely chopped scallions before serving.

The moment you take your first spoonful, you’ll understand why this soup is so beloved. The broth is a stunning balance of savory richness from the duck, a bright, tangy kick from the pickled radish, and an earthy depth from the mushrooms and kelp. The duck meat is impossibly tender, practically melting in your mouth, while the carrots add a gentle sweetness that rounds everything out. It’s a dish that feels both restorative and incredibly delicious. This soup is a complete meal in itself, perfect for a cozy evening at home, but it also pairs wonderfully with a simple bowl of steamed rice. I truly hope you give this recipe a try and bring this heart-warming tradition into your own kitchen. I’d love to hear how it turns out for you, so feel free to share your experience or any creative twists in the comments below