Chinese Duck Noodle Soup Recipes
CHINESE DUCK NOODLE SOUP
This recipe has many elements, most of which can be made ahead or bought separately. Once you have them -- broth, roast duck, greens -- this comes together quickly.
Provided by Hank Shaw
Categories Appetizer lunch Main Course Soup
Time 1h
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 709 kcal, Carbohydrate 31 g, Protein 26 g, Fat 54 g, SaturatedFat 18 g, Cholesterol 97 mg, Sodium 312 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 32 g, ServingSize 1 serving
DUCK SOUP, CHINESE STYLE
Make and share this Duck Soup, Chinese Style recipe from Food.com.
Provided by lazyme
Categories Duck
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the dried mushrooms in 1 cup warm water for about 1/2 hour.
- Bring the chicken stock to a simmer and add the mushrooms and the water in which they were soaked.
- Add the pepper, greens and bones.
- Simmer for 1 hour.
- Drain the stock and discard all solids except the mushrooms.
- Cut the mushrooms julienne and return to the stockpot.
- Add the green onions, sesame oil and cooked duck meat, and taste for salt.
- Drop the noodles into the pot and simmer until they are just tender, about 5 minutes.
- Place the soup in a tureen and add the shelled raw egg, whole. It will cook on the way to the table.
- Add the parsley garnish.
- Stir the egg into the soup at the table.
Nutrition Facts : Calories 122.6, Fat 4.1, SaturatedFat 1.1, Cholesterol 30.4, Sodium 353.6, Carbohydrate 14, Fiber 0.5, Sugar 4, Protein 7.2
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