Roast duck noodle soup

Prep Time:

10 mins

Cook Time:

Serves:

Level:

Intermediate

About the Recipe

I first came across the inspiration for this dish when I visited Chinatown in London with my family. It was a delicious clean tasting broth with a simple roast duck leg on top.
Ever since I first tried it I have not looked back and this has become my staple order whenever I go to a Chinese restaurant.
I have adapted it slightly for the amateur student cook to involve a chicken broth with a pan-fried duck breast but it has the same breathtaking quality to it as the original.

Ingredients

For the broth

1 onion, cut in half

1 carrot, cut in half

3 cloves garlic, smashed

3 spring onions, cut in half

3 tablespoons light soy sauce

2 tablespoons fish sauce

Either: bone of 4 chicken thighs or 1 stock pot/cube

Pinch of salt

1 thumb sized piece of ginger, cut into thin slices

Optional but recommended: 2 star anise

For the pakchoï topping

1 packet pakchoï

1 duck breast per portion

Noodles cooked according to package instructions (2-3 portions of any noodles you like, I suggest you start with udon if you’re unsure)

Preparation

For the broth

Put all your ingredients in a pot and cover with water then bring to a boil. Leave for around 20 to 30 mins.

For the pakchoï

Cut the ends of then cut in half. Do this from where the leaves start to turn green then pick up the bottom and tear the top. This ensures that you don’t accidentally cut little bits of the leaves off.
Blanche the pakchoï for around 30s in boiling water then remove.

For the duck

Place the duck skin side down on a COLD pan then bring up to medium-high heat. This will allow the fat to render out before the skin burns. Once the skin is golden brown, flip to the other side and continue cooking for around 7 mins until it has a nice crust. Remove from the heat and leave to rest for around 10 mins.

To serve

Carve your duck by slicing diagonally in 2cm thick cuts.
Place your noodles in a bowl then top with broth.
Place the duck on top of the noodles to prevent it from sinking then place the pakchoï on the side or if you have enough noodles also on top of the noodles.