Chinese Roast Duck Noodle Soup

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
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Nutritional Information

Amount per serving
  • Calories: 382
  • Calories from fat: 24%
  • Protein: 30g
  • Fat: 10g
  • Saturated fat: 2.1g
  • Carbohydrate: 41g
  • Fiber: 3.8g
  • Sodium: 771mg
  • Cholesterol: 82mg


  • 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


  1. 1. Preheat oven to 350°. In a medium saucepan, simmer broth, ginger, and garlic, covered, 15 minutes to develop flavor.
  2. 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.
  3. Note: Nutritional analysis is per serving.
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