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Savory Homemade Roast Duck and Wonton Soup

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A comforting and flavorful soup featuring slow-roasted duck with crispy skin, handmade wontons filled with seasoned duck meat, and a rich aromatic broth. Perfect for cozy dinners and special occasions.

Ingredients

  • Whole duck (about 4-5 pounds / 1.8-2.3 kg), thawed if frozen
  • Sea salt and freshly ground black pepper
  • Five-spice powder
  • Garlic cloves, smashed
  • Fresh ginger slices
  • Soy sauce (preferably Kikkoman)
  • Honey or maltose syrup for glazing
  • Wonton wrappers (fresh or store-bought square wrappers)
  • Ground duck meat (reserved from carving or substitute with ground pork)
  • Green onions, finely chopped
  • Minced garlic and ginger
  • Soy sauce
  • Sesame oil
  • White pepper
  • Optional: splash of Shaoxing wine
  • Duck carcass and neck bones (from the roasted duck)
  • Chicken broth or water (about 8 cups / 1.9 L)
  • Slices of ginger
  • Star anise (1-2 pieces)
  • Green onions (for garnish and flavor)
  • Salt to taste

Instructions

  1. Preheat oven to 325°F (160°C). Rinse the duck under cold water and pat dry with paper towels. Prick the skin all over with a fork or skewer.
  2. Rub the duck inside and out with sea salt, black pepper, and a light sprinkle of five-spice powder. Stuff the cavity with smashed garlic cloves and ginger slices. Brush the skin with soy sauce.
  3. Place the duck breast-side up on a rack in a roasting pan. Roast for about 2 hours, basting every 30 minutes with pan drippings mixed with honey or maltose syrup. The skin should be golden and crispy, and internal temperature should reach 165°F (74°C).
  4. Remove the duck from the oven and let rest for 15 minutes. Carve off skin and meat for wontons and soup. Reserve carcass and bones for broth.
  5. In a large stockpot, add duck carcass and neck bones. Cover with chicken broth or water (about 8 cups). Add ginger slices and star anise. Simmer gently for at least 1 hour, skimming impurities occasionally.
  6. In a bowl, mix ground duck meat with chopped green onions, minced garlic and ginger, soy sauce, sesame oil, white pepper, and optional Shaoxing wine until combined and slightly sticky.
  7. Place a teaspoon of filling in the center of each wonton wrapper. Moisten edges with water, fold into desired shape, pressing to seal tightly.
  8. Bring broth to a gentle boil. Drop wontons in batches, cooking 3–4 minutes or until they float and feel tender but not mushy. Remove with slotted spoon and set aside.
  9. Ladle hot broth into bowls, add wontons and shredded roast duck meat. Garnish with chopped green onions and a few drops of sesame oil or chili oil if desired.

Notes

Slow roasting at low temperature ensures tender meat and crispy skin. Do not overfill wontons to prevent bursting. Save rendered duck fat for roasting vegetables or frying eggs. Simmer broth gently to avoid cloudiness. For gluten-free, substitute wonton wrappers with rice paper or gluten-free dumpling skins.

Nutrition

Keywords: roast duck, wonton soup, homemade soup, slow roasted duck, wontons, comfort food, Chinese soup, easy duck recipe

Find it online: https://emacrave.com/savory-homemade-roast-duck-and-wonton-soup-recipe-easy-step-by-step-guide/