Thickened with potato starch, it is exceptionally tasty with its strong soup base. It is imbued with the aroma of roasted duck. The other variation is Braised Shredded Duck Soup With Abalone. The type of feedmeal and the lifestyle of the duck will determine its taste. Wild duck has a natural flavour but its meat tends to be tougher.
Ducks have a high fat content and little meat.
Domesticated ducks are commonly eaten when they are six weeks to three months old. The carcass can be used to make soup stock. One reason why duck is not popular with housewives is its smell. Chef Tse shares his creative ways with duck. 250g duck meat 40g garlic 20g vinegar 10g red chilli Method BOIL all the spices together for 30 minutes.