4 Servings


  • 1 litre of stock (chicken or beef) home made or store bought
  • 2 cups water
  • 4 shallots
  • 2 cloves garlic
  • tbs thinly sliced ginger
  • 3 star anise
  • 1 tsp dried chilli powder
  • 1 tsp five spice powder
  • 2 table spoon dark soy
  • 4 table spoon light soy
  • 2 tsp sugar
  • 1/4 cup Stone’s Original Ginger Wine
  • 1 table spoon sesame oil
  • 1 tsp white pepper
  • 1 Whole Roasted Chinese Duck – buy this from china town take off any obvious excess fat, shred meat & skin
  • 1 pkt Asian noodles
  • 2 cups Asian greens bok choy, gai lan or choy sum, snow pea leaves anything fresh and green
  • 1 cup bean shoots
  • Garnishes : all optional-2 spring onions cut into julienne fine threads -1 pkt fresh Asian mushrooms shiitake or Enoki-Fresh coriander -Fresh thinly sliced chilli
Roasted chinese duck soup-with stones green ginger wine


  1. In a large heavy based sauce pan, saute shallots till slightly golden, add garlic, chilli, & ginger.
  2. Then add star anise, five spice, stir to release aromatics then top with stock, and additional water.
  3. Season with Stone’s Original Ginger Wine, soy sauce, sugar, sesame oil + a pinch of white pepper, gently simmer for 10 mins.
  4. Add Asian greens & shredded duck, re heat to a soft boil then turn off ready to serve. Do not rapid boil or over cook.
  5. Cook noodles according to pkt directions arrange in serving bowls. Top noodles with bean shoots + mushrooms.
  6. Ladle over hot shredded duck broth & greens, garnish with fresh spring onions, coriander &  fresh chilli.