Duck Noodle Soup Recipe

Picture this: the comfort of a steaming bowl of noodles entwined with rich slices of crispy duck, all mingling in a fragrant broth that whispers of ginger, garlic, and a hint of five-spice. This is the kind of dish that wraps you in a hug from the inside. Whether it’s a chilly evening or you’re just craving something a little indulgent, this Duck Noodle Soup is the culinary adventure your taste buds have been dreaming of.

My Duck Noodle Soup is brimming with bold and beautiful flavors. That means each component has got to bring its A game; otherwise, it’s just a soup that happens to have a lot of things in it.

The duck legs are the first component, and I start them on a stove top in a pot with enough high heat to set their fat rendering in motion. That will put a succulent, tender meat (breast and leg) on the finished soup dish.

And who doesn’t want duck fat? Oh, and I figured it was high time I considered Duck Soup as a worthy model for my next soup-making adventure.

Duck Noodle Soup Recipe Ingredients

• Duck Breasts: Rich in protein, these bring a savory flavor and crispy texture from the skin.
• Ginger: Adds warmth and spice; known for its anti-inflammatory properties.
• Chinese Five-Spice Powder: A blend that gives depth and exotic aroma to the soup.
• Shiitake Mushrooms: Low in calories, they add umami and a meaty texture.
• Fish Sauce: Provides a salty, umami-rich flavor, essential in Asian cuisine.
• Rice Noodles: A gluten-free choice, offering lightness and balance to the rich broth.
• Bok Choy: A source of vitamins A and C, adding a crisp texture.

Duck Noodle Soup Recipe Ingredient Quantities

• 2 duck breasts, skin on
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon Chinese five-spice powder
• 6 cups chicken or duck stock
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon fish sauce
• 150g rice noodles or egg noodles
• 100g shiitake mushrooms, sliced
• 1 bok choy, roughly chopped
• 2 carrots, julienned
• 3 green onions, sliced
• Fresh cilantro, for garnish
• Red chili slices, for garnish
• Lime wedges, for serving

How to Make this Duck Noodle Soup Recipe

1. Prepare the Duck Breasts
Score the skin of the duck breasts, season with salt, and place them skin-side down in a cold, dry pan. Medium-high heat them for about 8-10 minutes until the skin is crispy and brown. Flip and cook for an additional 3-4 minutes. Remove to rest and then slice thin.

2. Sauté Aromatics
In a big saucepan, warm the vegetable oil on medium heat. Toss in the onion, the garlic, and the grated ginger. Sauté them together for a few minutes—three, four, maybe five—until the onion becomes soft and kind of translucent.

3. Add Spices
Incorporate the Chinese five-spice powder, letting it warm and free its fragrance, for about 1 minute.

4. Prepare the Broth
Add the chicken or duck stock, soy sauce, hoisin sauce, and fish sauce. Bring to a boil, then reduce to a simmer and cook for 10 minutes.

5. Cook the Rice Noodles
As the broth simmers, prepare the rice noodles as per the manufacturer’s directions. Drain and set aside.

6. Add Vegetables
Add shiitake mushrooms, bok choy, and julienned carrots to broth. Simmer for about 5 minutes until the tender vegetables reach optimum temperature.

7. Combine Noodles and Broth
Distribute the cooked noodles among the bowls. Over the noodles and vegetables, pour the piping hot broth.

8. Add Sliced Duck
Place the sliced duck breasts on top of the bowls.

9. Garnish
Top with sliced scallions, fresh coriander, and red chili slices.

10. Serve
Serve the soup with lime wedges and enjoy your Duck Noodle Soup!

Duck Noodle Soup Recipe Equipment Needed

1. Sharp knife
2. Cutting board
3. Scoring knife or paring knife
4. Large saucepan
5. Frying pan
6. Measuring spoons
7. Spatula or tongs
8. Medium pot
9. Strainer or colander
10. Ladle
11. Serving bowls
12. Grater (for ginger)
13. Peeler (optional for carrots)
14. Tongs or chopsticks (for serving)
15. Spoon (for mixing)

FAQ

• Can I use leftover duck meat instead of duck breasts?Yes, you can use leftover duck. Just make sure you shred or chop it and add it in when the broth is simmering to reheat.
• What can I substitute for Chinese five-spice powder?If Chinese five-spice powder is not available, blend cinnamon, star anise, cloves, fennel seeds, and black pepper for a substitute.
• Is it possible to make this dish gluten-free?Yes, use soy sauce and hoisin sauce that are free of gluten, and confirm that your noodles are gluten-free as well (like rice noodles).
• How do I store leftovers?Leftovers can be stored in an airtight container in the fridge for up to 3 days. For reheating, use the stove and add a splash of stock if needed to maintain the necessary texture.
• Can I add other vegetables?Of course, you’re welcome to add any vegetables you like, such as bell peppers, spinach, or zucchini, to make the soup your very own.
• What can I use instead of shiitake mushrooms?Any type of mushroom can be substituted as you prefer, such as button mushrooms or cremini mushrooms.
• Can this recipe be made ahead of time?Certainly, the soup can be made beforehand. However, the noodles must be cooked just prior to serving. Otherwise, they will become a mushy mass in the bottom of the bowl.

Duck Noodle Soup Recipe Substitutions and Variations

Breasts of duck: Swap out for thighs of chicken or tofu for a vegetarian substitute.
Chinese five-spice powder: Replace with a mixture of ground cinnamon, clove, and star anise.
Rice vermicelli or egg vermicelli: Substitute with cellophane pasta or Peking pasta.
Cremini or Portobello mushrooms: Substitute for shiitake mushrooms.
Hoisin sauce: Mix soy sauce with honey or molasses to replace it.

Pro Tips

1. Perfect the Duck Skin Start the duck breasts in a cold pan to slowly render the fat, ensuring super crispy skin. Only flip them when the skin is a deep golden brown for optimal texture.

2. Building Flavors For a deeper flavor, deglaze the pan used for the duck with a bit of the stock before sautéing aromatics, and then add this back into the soup for extra richness.

3. Noodle Texture To prevent the noodles from getting mushy, rinse them with cold water after cooking. This will stop the cooking process and keep them firm until you combine them with the broth.

4. Balanced Seasoning Taste and adjust the seasoning of the broth before serving. You can tweak the saltiness or sweetness by adjusting the soy sauce, hoisin sauce, or fish sauce to your preference.

5. Freshness Matters Add fresh garnishes like cilantro, green onions, and lime wedges right before serving to ensure they retain their vibrancy and maximize the flavor impact.