We had roast duck on Christmas Eve. It was carved, we had the skin and meat with tortillas and vegetables, and the bones were saved to make soup for Christmas Day.
If we still had cats, I would have likely given the bones to them to let them scrape the meat to their hearts’ content. But we don’t have cats anymore. We never got another after our beloved Pepper died from old age. We have a beagle who doesn’t get fed with leftovers, and a guinea pig who only gets raw vegetables and fruits.
So, we had the bones of a whole duck. And a handful of the carved meat that we couldn’t finish anymore.
The duck bones went into the slow cooker overnight to make broth. The next day, the broth was strained to make an egg drop soup.
At first, I didn’t intend to add the duck meat to the soup at all. I boiled the broth, added scallions and chopped mushrooms and I was going to leave it at that.
I turned off the stove, drizzled in the beaten eggs, let them set for a few seconds then I stirred the soup and it was ready to serve.
At that point, it was mushroom egg drop soup in duck broth. Chunky, tasty and really beautiful with those wisps of egg peeping between the sliced scallions and mushrooms.
But what was I going to do with the generous amount of meat still attached to the bones?
I took the strained bones, got all the meat and threw away the bones. All the flavors are now in the broth so I really had no more use for the bones.
I stirred the duck meat into the soup and I had leftover roast duck egg drop soup.
And the leftover carved duck meat? Oh, I made fried rice.
Leftover Roast Duck Egg Drop SoupPrint Pin
- bones from a whole roast duck (see notes after the recipe)
- 1 cup finely sliced scallions
- 1 cup chopped mushrooms (any variety)
- corn starch
- 3 large eggs
- Place the duck bones in the slow cooker, add salt and pepper and pour in enough water to cover.
- Set the slow cooker to LOW and leave for 10 to 12 hours.
- Strain the broth, measure and pour into a pot.
- Bring the broth to a gentle boil then add the scallions and mushrooms.
- Disperse one teaspoon of cornstarch in one tablespoon of water for every two cups of broth. Pour into the soup and stir until the broth is no longer cloudy.
- Simmer the soup for about five minutes.
- Meanwhile, take all the meat still attached to the duck bones.
- Beat the eggs in a bowl.
- Turn off the stove. Drizzle the eggs in a circular motion directly into the soup. Leave to solidify for a few seconds then stir (see two ways to make egg drop soup).
- Stir in the duck meat.
- Taste the soup. Add more salt and pepper, if needed, and serve.
If you made this dish using our recipe and would like to publish your masterpiece, please use your own photos and write the recipe instructions in your own words.