Itek Tim (A Nyonya Duck Soup)

Itek Tim, duck and vegetable soup in a blue bowl over a blue plate with small bowls of condiments on the side

Azlin Bloor

Itek Tim recipe, a classic Nyonya duck soup with tart flavours and traditionally served on special occasions like Chinese New Year.

5 from 17 votes

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Side Dish

Cuisine Nyonya, peranakan

Servings 6 (4-6)

Calories 320 kcal

Ingredients

300 g pickled sour mustard leaves
4 duck legs about 1 kg / 2.2 lb
750 ml water
500 ml chicken stock or 500 ml (2 cups) water + stock cube/pot
3 preserved plums
5 asam gelugur pieces
2 medium tomatoes
½ tsp salt
2 Tbsp brandy

Aromatics and Spices

2 medium cloves garlic
2.5 cm ginger
2 bird's eye chillies left whole
½ tsp black peppercorns
1 star anise

For Serving (Optional)

4 bird's eye chillies roughly sliced
4 Tbsp dark soy sauce
chilli chuka as needed

Instructions

Pickled Mustard Leaves

Soak the mustard leaves in tap water, in a bowl, for 5 minutes only. We want to retain the sour flavour. Put a timer on!
300 g pickled sour mustard leaves
At the end of 5 minutes, drain and chop up into rough bite sized pieces.

Aromatics and Vegetables

Peel the garlic but leave them whole.
Slice the ginger.
Leave 2 chillies whole, roughly slice the others and place in a small condiment bowl. Pour the dark soy sauce over and set aside until serving. This allows the chillies to infuse the soy sauce.
Quarter the tomatoes.
2 medium cloves garlic, 2.5 cm ginger, 4 bird's eye chillies, 4 Tbsp dark soy sauce, 2 medium tomatoes

The Duck Legs

Using a cleaver or large, sharp knife, chop the duck legs into 3 pieces each. Rinse well to get rid of grit from the bones.
4 duck legs

Let's get Cooking

Take a large saucepan and drop the duck pieces in and cover with the water and stock. Bring to a boil on medium-high heat.
Turn the heat to medium and cook for 5 minutes, skimming any scum and grit that floats to the surface.
750 ml water, 500 ml chicken stock
Add the preserved plums, asam gelugur, salt, garlic, ginger, 2 whole bird's eye chillies, peppercorns, star anise and 1 Tbsp of the brandy and bring back to a simmer.
Reduce the heat to low, cover and cook for 30 minutes, or until the duck is cooked. You may need 40, if your duck pieces are large. But we've still got 10 minutes of cooking time.
3 preserved plums, 5 asam gelugur pieces, ½ tsp salt, 2 medium cloves garlic, 2.5 cm ginger, 2 bird's eye chillies, ½ tsp black peppercorns, 1 star anise, 2 Tbsp brandy
At the end of 30 minutes, add the mustard leaves and cook, on a simmer for 10 minutes. If you have too much liquid, leave it uncovered. If not, cover and cook.
At the end of 10 minutes, taste your soup and add more salt if necessary. Take it off the heat and stir in the tomatoes and the other 1 Tbsp of the brandy.
Cover and let it rest for 5 minutes before serving.

Nutrition

Calories: 320kcalCarbohydrates: 8gProtein: 35gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 134mgSodium: 1528mgPotassium: 322mgFiber: 1gSugar: 4gVitamin A: 578IUVitamin C: 30mgCalcium: 57mgIron: 3mg

Keyword chinese new year, itek, soup

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