Wild cordyceps and duck soup in a white porcelain tureen for a Mid-Autumn reunion table

Wild Cordyceps and Duck Soup for the Mid-Autumn Reunion Table

By Alina @ TLY

Wild cordyceps and duck soup double-boils duck pieces with wild cordyceps, ginger, and a few dates for about 3 hours, and it's the recipe we at Ten Lei Yen point to when you want a rich, clear broth for a Mid-Autumn reunion table. It goes to the table in a shared tureen or individual bowls alongside the rest of the meal, with the duck meat and cordyceps pieces divided among diners.

Duck, wild cordyceps, ginger, and dried dates are the core ingredients, with goji berries as an optional garnish. The duck pieces are blanched first to remove impurities before the long double-boil, and about 3 hours of double-boiling gives duck meat that's tender but still holds together, in a clear broth. It serves 6-8, a good size for a Mid-Autumn Festival family gathering, where the soup is typically one course within a larger reunion meal rather than served on its own.

Wild cordyceps and duck soup served in a white porcelain tureen at a Mid-Autumn family table

Used in this article Wild Cordyceps Sinensis – Nagqu, Tibet – Large – 38g (1.34 oz)

$1,800

What You'll Need

1 whole duck (about 1.5-2 kg), cut into large pieces
15-20 wild Cordyceps sinensis pieces
6-8 slices fresh ginger
8-10 dried red dates, pitted
A small handful of goji berries, optional garnish
2.5 liters water
Salt, to taste

Method

1. Blanch the duck

Bring a pot of water to a boil and blanch the duck pieces for 3-4 minutes to remove impurities and excess fat. Drain and rinse the duck pieces under warm water, then set aside.

2. Assemble the double-boiler

Place the blanched duck pieces, wild cordyceps, ginger slices, and dried dates into a large heatproof ceramic double-boiler insert. Add the water, leaving enough room for the liquid to reduce slightly during cooking. Cover the insert.

3. Double-boil for about 3 hours

Set the covered insert into a large pot with water reaching partway up its sides, bring the outer water to a simmer, and double-boil for about 3 hours. Top up the outer pot's water as needed. The duck should become tender enough to pull easily from the bone while still holding its shape, and the broth should stay clear rather than cloudy.

Close-up of duck pieces and wild cordyceps in clear broth in a white porcelain bowl

4. Season and serve

Season the broth with salt to taste just before serving. Scatter goji berries on top if using, and serve in a shared tureen or ladled into individual bowls, giving each diner some duck, a few cordyceps pieces, and broth.

Tips

Choose a duck with some fat still on the skin — it renders slowly during the long double-boil and adds richness to the broth without making it greasy if the initial blanch is thorough. Keep the double-boil at a gentle simmer in the outer pot; boiling too vigorously can cloud the broth and toughen the duck. The dried dates soften completely over the 3 hours, and you can eat them along with the duck and cordyceps or leave them in the bowl.

How long does it take?

Blanching the duck takes 3-4 minutes and assembling the double-boiler about 10 minutes. The double-boil itself runs about 3 hours, so plan on about 3 hours 15 minutes in total.

For a lighter poultry option in the same style, see our double-boiled wild cordyceps chicken soup. For more on setting a reunion table with several dishes, see our guide to serving wild cordyceps to guests. Wild cordyceps for this recipe is available in our wild cordyceps collection.

Can I use duck breast only instead of a whole duck?

A whole duck, cut into pieces, gives a fuller-bodied broth than breast meat alone, since bones and skin from other cuts contribute to the soup during the long double-boil.