Chinese Roast Duck Noodle Soup
Photo: Iain Bagwell; Styling: Kevin Crafts
Yields Serves 4 Prep Time 30 mins
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.

How to Make It

Step 1
1

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

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 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

Directions

Step 1
1

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

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

Chinese Roast Duck Noodle Soup

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