Chinese Roast Duck Noodle Soup

Chinese Roast Duck Noodle Soup Recipe
Photo: Iain Bagwell; Styling: Kevin Crafts
Most Chinese markets and take-out restaurants sell some form of roast Peking or barbecued duck. It's easy to call ahead and pick it up on the way home. Then just serve it with a flavorful homemade broth and fresh noodles for a soup that will keep your taste buds happy.

Yield:

Serves 4

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 382
Caloriesfromfat 24 %
Protein 30 g
Fat 10 g
Satfat 2.1 g
Carbohydrate 41 g
Fiber 3.8 g
Sodium 771 mg
Cholesterol 82 mg

Ingredients

1 qt. reduced-sodium chicken broth
2 quarter-size coins fresh ginger, smashed
2 garlic cloves, smashed
2 roasted duck breasts (from takeout), sliced or chopped, with bones and skin
8 ounces fresh thick wheat udon noodles
1 tablespoon soy sauce
2 cups roughly chopped bok choy
2 teaspoons Asian (toasted) sesame oil

Preparation

1. Preheat oven to 350°. In a medium saucepan, simmer broth, ginger, and garlic, covered, 15 minutes to develop flavor.

2. Meanwhile, set duck on a baking sheet and bake until warm. Using a slotted spoon, remove ginger and garlic from broth and discard. Add noodles and soy sauce and let simmer until warmed through, about 5 minutes. Add bok choy and let cook just until wilted, about 2 minutes. Ladle soup into 4 bowls and drizzle each with 1/2 tsp. sesame oil. Set a few pieces of duck on top of each bowl of soup.

Note: Nutritional analysis is per serving.

Note:

April 2010
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