Chinese Roast Duck Noodle Soup

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.

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Credit: Iain Bagwell; Styling: Kevin Crafts

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
Serves 4
Nutrition Info
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Ingredients

Directions

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

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  • 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.

Nutrition Facts

Per Serving:
382 calories; calories from fat 24%; protein 30g; fat 10g; saturated fat 2.1g; carbohydrates 41g; fiber 3.8g; sodium 771mg; cholesterol 82mg.
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