Duck and noodle soup

If you love duck, then you'll be wild about this aromatic Asian soup that's filling enough for a main meal.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
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Duck and noodle soup
  • 1 chinese bbq duck
  • 2 shallots, roughly chopped
  • 3 star anise
  • 6 slices ginger
  • 3 coriander roots, bruised
  • 1.75 litre (7 cups) chicken stock
  • 1 teaspoon sugar
  • 1 tablespoon light soy sauce
  • 375 gram thin egg noodles
  • 200 gram gai larn (chinese broccoli), trimmed and cut into thirds
  • 150 gram enoki mushrooms, ends trimmed
  • 2 shallots, sliced
  • 1 large red chilli, sliced
  • coriander leaves, to serve


Duck and noodle soup
  • 1
    Shred the meat from the duck, discard the skin and set the bones aside.
  • 2
    Place the bones in a medium saucepan with the shallots, star anise, ginger, coriander roots and stock. Bring to the boil, then reduce the heat and simmer for 30 minutes.
  • 3
    Strain the stock, stir in the sugar and soy sauce and keep hot until needed.
  • 4
    Cook the egg noodles in a saucepan of boiling water for 3-5 minutes; drain and set aside.
  • 5
    To serve, divide the noodles between four bowls and top with duck meat, gai larn and enoki mushrooms.
  • 6
    Fill each bowl with the duck broth and garnish with the shallots, chill and coriander leaves.