Cordyceps duck soup is a clear, savory broth made by double-boiling duck with a few whole cordyceps pieces. You blanch the duck, double-boil it gently with ginger and water for two to three hours, then add rinsed cordyceps near the end so the pieces stay intact. The result is a light, golden, comforting bowl with a mild, earthy, savory-umami flavor.
Key takeaways
- Blanch the duck first so the broth stays clear.
- Double-boil for 2 to 3 hours for a clean, golden soup.
- Rinse the cordyceps and add a few pieces (about 6 to 10) in the last 30 to 60 minutes so they stay whole.
- A couple of ginger slices are a standard savory aromatic here; cordyceps adds a mild, earthy taste.
What you will need
- About 400 to 600 g duck pieces, on the bone
- 6 to 10 whole dried cordyceps
- 2 to 3 slices fresh ginger
- Optional: a few red dates and a small handful of goji berries
- 800 ml to 1 L water
- Salt, to taste
How to make cordyceps duck soup
- Rinse the cordyceps briefly in cool water to remove surface dust, then set aside. They are delicate, so do not soak them for long.
- Blanch the duck: place it in cold water, bring to a boil, skim off the foam, then drain and rinse the pieces.
- Put the duck, ginger, and water in a heatproof container, cover, and double-boil (set in a steamer or a pot of simmering water) for 2 to 3 hours.
- Add the cordyceps, plus the red dates and goji if using, in the last 30 to 60 minutes.
- Season with a little salt near the end. Serve hot.
A few tips
- Double-boiling keeps the broth clear and the flavor clean; a gentle simmer also works if you skim well.
- Add the cordyceps late so they hold their shape instead of breaking apart.
- Pork ribs or chicken can be prepared the same way if you prefer.
- Cordyceps tastes mild and earthy; let the duck and ginger lead, and the cordyceps will round out the broth.
Which cordyceps to use
Whole dried cordyceps - wild or cultivated - both work in this soup. Wild cordyceps from the Tibetan plateau is prized for its size and origin, while cultivated cordyceps is a more everyday option. Browse wild cordyceps and cultivated cordyceps. Prefer a lighter preparation? Try our cordyceps chicken soup or cordyceps congee.
Frequently asked questions
How many cordyceps go in one pot?
About 6 to 10 whole pieces for a family-size pot is typical.
When do I add the cordyceps?
In the last 30 to 60 minutes, so they stay intact and do not overcook.
Is ginger okay in this soup?
Yes. In a savory cordyceps soup, a couple of ginger slices are a normal aromatic. Ginger is avoided only in sweet bird's nest desserts.
What does it taste like?
Mild, earthy, and savory-umami - it deepens the broth without overpowering the duck.
