Duck Noodle Soup
If you would like to make the Duck Lettuce Wraps and this soup, buy two ducks and use two carcasses for the broth to make it extra delicious! This is a simple, warming soup perfect for after your Lunar New Year celebrations. Pair this recipe with See Ya Later Ranch Pinot Noir or Pewsey Vale Estate Riesling.Ingredients
Serves 4
1 Cantonese-style roast duck
4 cups (1 L) chicken stock, vegetable stock or water
1 yellow onion, quartered
3-in (7.5 cm) piece fresh ginger, sliced
4 cloves garlic, crushed
6 green onions, divided
1 whole star anise
6 black peppercorns
⅛ tsp (a pinch) MSG
1 tsp (5 ml) fish sauce
1 tbsp (15 ml) granulated sugar
salt, to taste
1 tsp (5 ml) sesame oil
vegetable oil, for stir-frying
8 shiitake mushrooms, sliced
6 pieces bok choy, halved
4 servings Shanghai-style wheat noodles, cooked according to package instructions
4 tbsp (60 ml) crispy shallots
Instructions
- Remove breasts, thighs and legs from duck and set aside.
- In a large stockpot, place duck carcass, stock, onions, ginger, garlic, 3 green onions, star anise and peppercorns. Bring to a boil over medium-high heat, then turn heat down and simmer for 1 to 2 hours. Remove from heat and strain out solids. Transfer stock to a clean saucepan and add MSG, fish sauce, sugar, salt and sesame oil. Taste and adjust seasoning and keep warm.
- Thinly slice remaining 3 green onions and set aside.
- Place a bit of vegetable oil in a wok or sauté pan, then add mushrooms and bok choy and stir-fry just until greens are cooked. Set aside.
- Bring soup to a boil, then add duck meat. Simmer for 5 to 8 minutes, or until heated through. Remove meat from soup and slice breasts.
- Divide noodles, mushrooms, bok choy and duck meat between 4 bowls. Top with hot soup. Garnish each bowl with sliced green onions and 1 tbsp (15 ml) crispy shallots.