Roasted Duck Noodle Soup Recipes

CHINESE DUCK NOODLE SOUP

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.

ROASTED DUCK NOODLE SOUP

Steps:

• Rinse the duck thoroughly in cold water and pat dry with paper towels. Rub the whole duck with the salt flakes and let stand for 30 minutes. Rinse off the salt and pat dry with paper towels, then set aside.
• Pound the ginger, garlic, and cilantro (coriander) roots in a mortar with a pestle until smooth, then transfer to a bowl and add the five spice powder, salted soybeans, salt, liquor or brandy, and sugar and mix until combined. Put the mixture inside the duck, then place the duck on a roasting tray, and set aside.
• To make the honey sauce, mix the honey, thick soy sauce, and ⅓ cup of water in a bowl. Brush the duck all over 2-3 times with this mixture, then roast the duck in the oven for about 1½ hours or until cooked. During roasting, brush the duck with some of the honey sauce every 30 minutes.
• When cooked, remove the duck from the oven, cover with kitchen foil, and let rest for at least 15 minutes. Remove the drumsticks and set aside, then carve the meat, slice into strips, and set aside.
• To make the soup, heat the broth (stock) in a pan over medium heat. Put the star anise, cinnamon, garlic, cilantro (coriander) roots, and black pepper into a spice bag and add to the pan. Let the broth boil for 5 minutes. Season with the soy sauce, salt, sugar, and dark soy sauce, then reduce the heat and simmer for 2-3 minutes.
• Divide the noodles, bean sprouts, scallion (spring onion), fried garlic, and sliced duck among serving bowls. Pour about 1 cup of the soup into each bowl. Season to taste with the vinegar, soy sauce, sugar, and chile flakes, if using, and serve.

PEKING DUCK NOODLE SOUP

Steps:

• For the broth: In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
• For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
• To serve: Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.