Description
A comforting bowl of Chinese duck noodle soup packed with rich duck flavor, healthy greens, and chewy noodles, perfect for family dinners.
Ingredients
Scale
- 2 quarts duck stock (or other dark stock like beef)
- 3 tablespoons sliced fresh ginger
- 3 star anise pods (optional)
- Soy sauce to taste
- 1 pound Chinese wheat noodles
- 1/2 pound mustard greens
- Salt
- 1 roast farmed duck (or 2 wild ducks)
- 3 green onions (sliced thin)
- Sesame oil (to taste)
Instructions
- Set the broth in a pot and bring it to a bare simmer. Add the ginger and the star anise if using. Season with soy sauce to taste.
- Trim the mustard greens into pieces about 4 to 6 inches long, removing the thickest part of the stalks.
- Bring another pot of water to a boil, and add enough salt to make it taste like the sea. Prepare a bowl of ice water nearby. Boil the mustard greens for 2 minutes, then plunge them into the ice water to chill. Remove the greens and lay them out on a kitchen towel.
- In the same pot, boil the noodles according to the package instructions, usually around 5 minutes. Transfer the noodles to the ice water to stop the cooking process, and then drain.
- Carve the roast duck. Slice the breasts, and carve off the legs and wings. If using a wild duck, leave them whole. For farmed ducks, separate thighs from drumsticks.
- To serve, place noodles in each soup bowl, arrange mustard greens on one side, and sprinkle with chopped green onion and sesame oil. Add slices of duck, skin-side up, on the opposite side. Ladle the hot broth into each bowl, avoiding the ginger and anise pods.
Notes
This soup is best enjoyed fresh. Store leftovers separately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg