Entree: Singapore – Peranakan Singapore – Itek Tim (Clear Peranakan duck soup simmered with preserved vegetables and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1 whole duck, cut into pieces, about 3 lb (1.4 kg) total
- 8 cups (1.9 L) water
- 1 cup (150 g) preserved mustard greens (suan cai), rinsed and coarsely chopped
- 4 dried shiitake mushrooms, rehydrated and sliced, about 1 oz (30 g) dried
- 4 shallots, peeled and halved, about 3 oz (90 g)
- 6 cloves garlic, lightly smashed, about 1.5 oz (45 g)
- 2 in (5 cm) fresh ginger, sliced, about 1 oz (30 g)
- 2 tbsp (30 ml) tamarind paste (or 1 tbsp (15 g) asam paste for lighter tang)
- 2 tbsp (30 ml) Chinese rice wine or dry sherry
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (2 g) ground white pepper
- 2 scallions, sliced, for garnish
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Fried shallots for garnish (optional)

Instructions

1. Rinse the duck pieces and pat dry. In a large pot, bring the 8 cups (1.9 L) water to a boil. Add the duck pieces and blanch 2 minutes to remove impurities. Drain and rinse the pot clean.
2. Return the blanched duck to the pot with fresh 8 cups (1.9 L) water. Add shallots, garlic, ginger, rice wine, and rehydrated shiitake mushrooms. Bring to a low simmer.
3. Skim any foam from the surface, then add the preserved mustard greens, tamarind paste, light soy sauce, palm sugar, salt, and white pepper.
4. Reduce heat to maintain a gentle simmer, partially cover, and cook 45–60 minutes until the duck is tender and the broth is fragrant. Taste and adjust seasoning, adding more tamarind for tang or sugar to balance acidity.
5. Remove from heat and ladle into bowls, discarding large pieces of ginger if desired. Garnish with sliced scallions, chopped cilantro, and fried shallots. Serve hot with steamed rice or rice vermicelli.