Winter Melon, Coix Seed and Duck Soup is a classic Lingnan-style soup. The duck is braised until tender and fall-off-the-bone, the winter melon is sweet and soft, and the coix seeds are creamy and absorb the broth. The coix seeds are stir-fried first to reduce their cooling nature, and the duck is pan-fried to render out the fat for extra aroma, with a candied date added for a sweet aftertaste. The broth is clear and savory—a warm bowl that comforts you from the inside out. Perfect for the transition between summer and autumn or when you’re feeling damp.
🌴 Ingredients:
· 1/2 old duck (about 600g, choose an old water duck for firmer meat and richer broth)
· 500g winter melon (choose an old winter melon, keep the skin on for extra cooling properties)
· 50g coix seeds (soaked for 2 hours in advance)
🌴 Aromatics:
· 1 large piece of ginger (sliced)
· 1 section of scallion (cut into sections)
· 1 small piece of dried tangerine peel (for aroma and to cut the richness)
· 1 candied date (for a sweet aftertaste, optional)
· A small handful of goji berries (for garnish, optional)
🌴 Seasonings:
· 2 tbsp cooking wine (for blanching)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Duck
Chop the duck into pieces. Blanch in cold water with ginger slices and cooking wine. Bring to a boil, skim off the foam, and cook for 3 minutes. Rinse with warm water. ⚠️ Note: Starting with cold water removes the blood and odor. Rinse with warm water to keep the duck from smelling gamey. - Prepare the Coix Seeds
Soak the coix seeds for 2 hours in advance, then drain. Heat a dry pan without oil and stir-fry the coix seeds over low heat until slightly golden and fragrant. ⚠️ Note: Stir-frying the coix seeds reduces their cooling nature, makes them easier to digest, and helps them become tender. - Prepare the Winter Melon
Wash the winter melon, remove the seeds, and cut it into large chunks, keeping the skin on. ⚠️ Note: Keeping the skin on enhances its cooling and dampness-removing properties. - Pan-fry the Duck
Heat a little oil in a pan, add the ginger slices and blanched duck pieces, and pan-fry over medium heat for 2-3 minutes until the duck skin is golden and the fat is rendered. ⚠️ Note: Pan-frying until the fat renders makes the soup more fragrant and less gamey. - Simmer the Soup
Transfer the duck to a clay pot. Add plenty of hot water, scallion sections, stir-fried coix seeds, dried tangerine peel, and the candied date. Bring to a boil, then reduce to low heat, cover, and simmer for 1.5 hours. ⚠️ Note: Add enough water at once. If you must add more, use hot water. - Add the Winter Melon
Add the winter melon chunks and simmer for another 20-30 minutes until the melon is translucent and soft and the duck is tender and falls off the bone. ⚠️ Note: Don’t add the winter melon too early, or it will dissolve and lose its texture. - Season and Serve
Add salt to taste and a pinch of white pepper. Turn off the heat, sprinkle with goji berries, and serve hot. ⚠️ Note: Add salt at the very end to keep the soup fresh.
💡 More Nourishing Soups:
If you enjoy this clear and comforting soup, you should also try my [Coconut Chicken Soup] for another naturally sweet and nourishing favorite.
Want to explore more? Check out my full [Soups] category!
💡 Tips:
Blanch the duck in cold water and rinse with warm water to remove any odor. Stir-fry the coix seeds until slightly golden to reduce their cooling nature and make them tender. Keep the winter melon skin on for better cooling and dampness-removing effects. Pan-fry the duck until the skin is golden and the fat is rendered for a richer soup. Add enough hot water at once when simmering. Add the winter melon in the last 30 minutes. Add a candied date for a sweet aftertaste. Add salt at the very end for the best flavor.
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