Salted Vegetable and Duck Soup
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
½ Duck (chopped into pieces)
400g Salted Vegetables
4 medium Tomatoes
10 Dried Chillies
2 medium Carrots
1.5 Litre Water
Set a large pot filled with 1.5 litres of water on the stove and get it to boil.
While waiting for the water to boil, remove the skin and additional fats off the duck meat.
Cut the salted vegetables and carrots into bite-sized pieces and the tomatoes into quarters.
Soak the dried chiles in hot water.
When the water has come to a boil, toss all the ingredients into the pot and cover.
Bring the fire down to medium and let the soup simmer for at leasts an hour and a half, depending on whether or not the duck meat has softened (check with a fork or chopstick).
When ready, serve HOT with a saucer of cut chilli padi (birds’ eye chillies) in soy sauce+dark soy sauce+sesame oil.