Duck and Noodle Soup

Serve with: fresh cilantro, basil, and mint leaves.


Makes: 8 servings (serving size: 1 1/4 cups broth, 3/4 cup noodles, 2 1/2 oz duck)

Recipe Time

Prep: 30 Minutes
Cook: 40 Minutes

Nutritional 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


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


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.

Melissa Roberts,


December 2012
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