Itik Tim

[ Duck & Salted Vegetable Soup ]


  • 1 whole fresh duck 2 to 3 lb [or a roasted duck bought from a Chinese restaurant or food mart]
  • 2 whole preserved salted plums
  • 2 onions, quartered
  • 4 whole dried chilies
  • 1-inch ginger, cut into thick slices
  • 1 tsp peppercorns, cracked
  • 2 slice dried tamarind skins [Substitute: peel of 1 small lime, green part only]
  • 2 whole tomatoes
  • 10 oz preserved salted Chinese Mustard Greens, also called Sour Mustard [Kiam Chye]
  • 10-12 cups water
  • 2 tbsp brandy [optional]

Variation : This soup recipe for Itik Tim [spelling varies: Itik Teem] can be made with fresh or barbequed Pork Spareribs; fresh Pork Trotters; or Smoked Ham Hocks.

Cook's Note : Clay-pot dishes are the Oriental version of the American casserole. The main difference is that they are cooked on top of the stove rather than in the oven. Food cooked in a clay pot has maximum flavor, enormous nutritional value and is visually appetizing - the dish can go straight from the oven to the dinner table. It has good retention of heat and therefore keeps food hot much longer. 


        To Prepare :

  • Cut duck into serving-size pieces, trim excess fat
  • Cut preserved salted Chinese Mustard into 1-inch pieces and soak in water for 1 hr, change water twice
  • In a clay pot [no preheating] add duck and water to cover, bring to a boil gradually, boil for about 15 mins
  • Add salted Chinese Mustard [Kiam Chye], sour plums, onions, dried chilies, ginger, peppercorns, tomatoes and tamarind skins
  • Reduce heat, simmer covered until duck is tender, about 40-50 mins. Skim off fat from the surface from time to time. Simmer uncovered during the last 15 mins of cooking
  • When the duck is very tender, turn off heat. Add brandy [optional]
  • Serve soup as a starter, or as a main meal with steamed rice - and if preferred, with a side of hot chili sauce!




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