Cordyceps duck soup is a clear, savory broth made by double-boiling duck with a few whole cordyceps pieces, and this is the simple method we share at Ten Lei Yen. 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 that deepens the broth without overpowering the duck.
The short version: blanch the duck first so the broth stays clear, then 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, and the 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're delicate, so don't 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, though 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, so let the duck and ginger lead and the cordyceps will round out the broth. Ginger belongs in savory soups like this one; it's only left out of sweet bird's nest desserts.
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.
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