Duck noodle soup, can be prepared in a variety ways, depending on which country you source your recipe from. This duck noodle soup uses chillies, fragrant spices and glass noodles to create a duck soup with an oriental flavour. A recipe created to avoid wastage and “stretch” the whole duck we’d roasted during the Christmas period. With added noodles and vegetables, this warming broth-like soup will keep you full for a while. This recipe makes enough soup to last a few days and can be served as a meal either at lunch or dinner time. Hope you enjoy!
- 1 whole leftover roasted duck (with bones)
- 10 cloves of garlic, bruised
- 2″ chunk of fresh ginger, thinly sliced
- 1/2 large (tennis ball sized) white onion, peeled
- 1 tsp ground cloves
- 1 tsp cinnamon
- 1 tsp bruised sichuan (szechuan) peppercorns
- 1TBS crushed chilli flakes
- 3 litres chicken or duck stock
- 3 TBS fish sauce
- 3 TBS dark soy sauce
- 2 TBS sugar
- 1 TBS ground black pepper
- 1 whole red chilli
- 200g vermicelli glass noodles, cooked per the package instructions
- 400g pak choi or other Chinese cabbage
- 150g beansprouts
- freshly chopped chilli and spring onions/green onions to garnish
- Heat a deep pot with oil and fry garlic, ginger, onion, cloves, cinnamon, sichuan peppers and crushed chilli flakes on a medium heat for 3 minutes to release flavours
- Remove larger pieces duck meat from bones (e.g. breast meat) and set aside to add to the broth later. This will prevent the duck meat from becoming dry and stringy. Add duck bones and straggly bits of meat to the pot and toss in the oil and spices for 30 seconds
- Add chicken/duck stock, fish sauce, soy sauce, sugar, black pepper and whole chilli to the pot and bring to the boil. Skim off any foam that rises to the broth’s surface and then simmer for 1 and 1/2 hours.
- When the broth has been boiling for 1 and 1/2 hours, add the duck meat that was set aside earlier and simmer for another 20 minutes
- Remove the soup from the heat, strain the soup removing bones, garlic, ginger and onion pulp. Pour the soup and duck meat back into the pot, adding the beansprouts and pak choi and simmer for a further 10 minutes
- Add a serving of the cooked vermicelli glass noodles to an empty bowl and ladle the broth over top. Garnish with freshly chopped spring onions and chillies, if desired.
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