ROAST DUCK NOODLE SOUP
Files & Tags: recipes, index, duck, soups and stews, dumplings and noodles, asian, chinese & chinese american
By Simbooker on the 7th September 2015
Roast Duck Noodle soup is one of my all time favourite soups. The flavourful duck broth mixed often with chicken stock, and all the best of Chinese ingredients sets my soul of fire. This is my favourite Chinese soup.
Wanton soup is a very close second. When I first started making this soup I wasn't doing it the authentic way. But it still tasted amazing. There is another Duck Noodle soup recipe on Simbooker and it's fantastic.
This recipe is the authentic version. The Duck is roasted in the oven and the carcass is saved for the soup stock. In this case, I already had a saved duck carcass as I cook duck all the time. So while I roasted the duck, I made the soup stock with the carcass I already had.
If you want to do this recipe the right way, but you don't have a duck carcass, then you'd roast the duck first, and remove the meat from the bones, and then use the bones for the soup. If you do have a carcass then it's important that it's flavoured with Chinese ingredients otherwise the broth will taste inauthentic. Some people just use bones from duck legs.
I guess there are many ways of doing this, but this version is the authentic one. The broth is divine, and the roasted duck tastes so amazing with the noodles. It is a pleasure to eat at any time of the year.
DUCK NOODLE SOUP RECIPE
THE DUCK INGREDIENTS & INSTRUCTIONS
1 whole duck...
1. Wash and pat dry
2. Sprinkle the Duck all over with 1 tsb of Salt,
including the cavity,the bottom and the top.
3. Whisk Together: 3 tbs Hoisin Sauce, 1 + 1/2 tbs of Sherry, 3 tsp of Sugar,
3 tbs of Garlic Powder, 3 tbs of Onion Powder, Half 1/2 tsp of Chinese 5 spice powder, 3 tbs of Annatto Oil, At least 4 tbs of Dark Amoy Soy Sauce,
1 tsp Black Pepper, 3 tbs of honey or golden syrup. Pour this into the cavity and add 1 whole garlic sliced down centre and 1 whole onion sliced down centre, seal the cavity to prevent leakage
4. Fan Dry skin for half an hour to 1 hour, then roast in oven turning half way on both sides, then finishing in extra time skin side up. Time depends on size and type of duck and your oven. Mine took 1 hour and 40 mins.
1 whole duck...
1. Wash and pat dry
2. Sprinkle the Duck all over with 1 tsb of Salt,
including the cavity,the bottom and the top.
3. Whisk Together: 3 tbs Hoisin Sauce, 1 + 1/2 tbs of Sherry, 3 tsp of Sugar,
3 tbs of Garlic Powder, 3 tbs of Onion Powder, Half 1/2 tsp of Chinese 5 spice powder, 3 tbs of Annatto Oil, At least 4 tbs of Dark Amoy Soy Sauce,
1 tsp Black Pepper, 3 tbs of honey or golden syrup. Pour this into the cavity and add 1 whole garlic sliced down centre and 1 whole onion sliced down centre, seal the cavity to prevent leakage
4. Fan Dry skin for half an hour to 1 hour, then roast in oven turning half way on both sides, then finishing in extra time skin side up. Time depends on size and type of duck and your oven. Mine took 1 hour and 40 mins.