Chinese Duck Noodle Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
709 kcal
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Course
Main Course, Appetizer, Soup, Lunch
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Cuisine
Chinese
Chinese Duck Noodle Soup
Description
Chinese Duck Noodle Soup features a broth made primarily from duck stock, enhanced with fresh sliced ginger and optional star anise pods, seasoned lightly with soy sauce. Mustard greens are blanched to retain their vibrant flavor and slight bite, adding freshness to the soup. The wheat noodles are boiled and cooled to maintain their firm texture before serving. Roast duck is carefully carved and added, including the lacquered honey skin if prepared as described. This soup balances the deep, savory, and aromatic qualities of the broth and duck with the mild bitterness and texture of the greens and noodles.
The simmered broth carries warmth from the ginger and subtle sweet-anise notes, complemented by tender duck meat and crisp greens. The preparation involves careful layering of flavors, from the homemade or quality duck stock to the precise blanching of the mustard greens to preserve their texture. The noodles’ firmness contrasts with the rich broth, making each spoonful satisfying and balanced.
This soup can be served as a main meal, offering both protein and vegetables with comforting noodles. It works well for cooler days or occasions when a warming, filling soup is desired. The elements can be prepared ahead, with broth and duck stored separately and noodles cooked shortly before serving to maintain quality.
Notes suggest drizzling sesame oil on the noodles to prevent sticking if held for a while. The recipe highlights the value of homemade duck broth for its depth but accepts high-quality store-bought stocks as suitable. The lacquered honey skin achieved from roasting is a notable touch that adds texture and flavor, requiring some advance preparation.
Ingredients
BROTH
- 2 quarts duck stock or other dark stock like beef
- 3 tablespoons ginger sliced, fresh
- 3 star anise optional, pods
- soy sauce to taste
SOUP
- 1 pound Chinese wheat noodles (see above for alternatives)
- 1/2 pound mustard greens
- salt
- 1 duck or 2 wild ducks, roast farmed
- 3 green onion sliced thin
- sesame oil to taste
Instructions
- Set the broth in a pot and bring it to a bare simmer. Add the ginger and the star anise if using. Add soy sauce to taste.
- Trim the mustard greens to pieces about 4 to 6 inches long. Remove the thickest part of the stalks.
- Bring another pot of water to a boil, and add enough salt to make it taste like the sea. Get a bowl of ice water ready. Boil the mustard greens for 2 minutes, then plunge into the ice water to chill. Remove the greens and lay them on a kitchen towel.
- Now boil the noodles in the same pot; usually this takes 5 minutes, but follow the instructions on the package. Move the noodles to the bowl of ice water to stop them cooking. When they are cold, drain off all the water.
- Carve the roast duck. Carve off the breasts, then slice them. Carve off the legs and wings. If using a wild duck, leave them whole. If using a farmed duck or goose, separate the thigh from drumstick of the leg, and the wing at its joints. Pull of the crispy, lacquered skin from the carcass and cut into bite-sized pieces.
- To serve, put noodles in everyone's soup bowl. Arrange some mustard greens on one side. Sprinkle with chopped green onion and drizzle some sesame oil on top. Arrange some duck, skin side up, on the opposite side to the greens. The moment you are ready to serve, ladle in the hot broth, taking care not to serve the pieces of ginger or anise pods.
Notes
- Duck broth and roasted duck can be made and stored in advance to streamline preparation.
- Cooked noodles hold for about 1 hour; drizzle with sesame oil to prevent sticking if stored longer.
- Making homemade duck broth enhances flavor but high-quality store-bought stock is acceptable.
- The lacquered honey skin on roast duck, though requiring extra prep time, adds distinctive flavor and texture.
- Blanch fresh mustard greens for a bright, slightly sharp contrast; pickled mustard greens add a tangy variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Calories | 709kcal | 35% |
| Carbohydrates | 31g | 10% |
| Protein | 26g | 52% |
| Fat | 54g | 83% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 25g | 125% |
| Cholesterol | 97mg | 32% |
| Sodium | 312mg | 13% |
| Potassium | 716mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1418IU | 28% |
| Vitamin C | 31mg | 34% |
| Calcium | 78mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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