Duck and Noodle Soup

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

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

Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 416
  • Fat: 10.3g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.7g
  • Protein: 28g
  • Carbohydrate: 50g
  • Fiber: 3g
  • Cholesterol: 116mg
  • Iron: 7mg
  • Sodium: 362mg
  • Calcium: 48mg


  • 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. 1. Bring a large pot of water to boil. Add noodles. Boil until tender (4 minutes). Rinse under cold water; drain. Set aside.
  2. 2. Add to pot broth, water, scallion halves, ginger, anise, peppercorns, and 1/2 tsp salt. Boil, then let simmer.
  3. 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. 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. 5. Strain broth. Return to pot, add sprouts; boil 5 minutes. Arrange noodles, duck, and sliced scallion in bowls. Ladle broth over them. Serve.
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