ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Duck and Noodle Soup

Prep time 30 mins
Cook time 40 mins
Yield Makes: 8 servings (serving size: 1 1/4 cups broth, 3/4 cup noodles, 2 1/2 oz duck)
Serve with: fresh cilantro, basil, and mint leaves.

Ingredients

  • 1 pound dried rice-stick noodles
  • 5 cups low-sodium beef broth
  • 5 cups water
  • 6 scallions (2 halved, 4 sliced)
  • 4 slices fresh ginger, smashed
  • 2 whole star anise
  • 3 black peppercorns
  • 3/4 teaspoon salt, divided
  • 2 duck breast halves (2 lbs)
  • 1/4 teaspoon black pepper
  • 1 1/2 cups fresh mung bean sprouts

Nutrition Information

  • calories 416
  • fat 10.3 g
  • satfat 2.8 g
  • monofat 5 g
  • polyfat 1.7 g
  • protein 28 g
  • carbohydrate 50 g
  • fiber 3 g
  • cholesterol 116 mg
  • iron 7 mg
  • sodium 362 mg
  • calcium 48 mg

How to Make It

  1. Bring a large pot of water to boil. Add noodles. Boil until tender (4 minutes). Rinse under cold water; drain. Set aside.

  2. Add to pot broth, water, scallion halves, ginger, anise, peppercorns, and 1/2 tsp salt. Boil, then let simmer.

  3. Put a large ovenproof skillet in center of oven; heat to 400°F. Pat duck dry. Using tip of knife, score skin in a crosshatch, being careful not to cut into duck; season with 1/4 tsp salt and pepper. Roast, skin down, in skillet until meat thermometer registers 165°F (about 30 minutes).

  4. Turn on broiler. Drain fat, turn duck over, and broil 6 inches from heat until skin is golden (2 minutes). Transfer duck to cutting board; let rest 10 minutes. Slice.

  5. Strain broth. Return to pot, add sprouts; boil 5 minutes. Arrange noodles, duck, and sliced scallion in bowls. Ladle broth over them. Serve.