I never would’ve thought I would be roasting a whole duck at home, but the Rice Guys made it happen with their halal Cantonese Roast Duck meal kit! And oh my, was that so ridiculously good. We started by tackling the duck for a Peking Duck style, i.e. with Mandarin pancakes, sliced scallions, and Hoisin sauce. Then we carved out all the remaining meat and saved it for leftovers. All that’s left now is the bones and carcass of that beautiful duck, which clearly still has tons of flavours to offer, and I’m not about to waste it. So I kept all that and made a homemade duck broth, then turned it into this gorgeously delicious Leftover Chinese Roast Duck Noodle Soup.
Why You’ll Love This Chinese Roast Duck Noodle Soup
You’ve got to love a zero-waste recipe! The bones and carcass still contain plenty of flavour and essence that are too good to be wasted. They make a fantastic base for a homemade broth. Simply throw in some basic aromatics like ginger, garlic, onion, and star anise, and you’ll have a beautifully rich and savoury broth that’s perfect for pairing with noodles and vegetables. It turns yesterday’s roast duck into an entirely different meal. In addition, bone broths are known to be highly nutritious and are particularly known to contain a high amount of collagen.
How to Make Chinese Roast Duck Noodle Soup Using Leftover Duck
Ingredients You Need
- Leftover Chinese Roast Duck (bones & carcass)
- Ginger
- Garlic
- Onion
- Star Anise
- Light Soy Sauce
- Noodles of your choice – e.g. rice vermicelli, rice noodles, etc.
- Vegetables – e.g. Pak Choi, Choi Sum, Chinese Cabbage, etc.
Cooking Tips & Recipe Notes
Making a broth with leftover bones
Similar to making a chicken or beef bone broth, you dump all the leftover duck bones and carcass into a large pot of water and cook for hours until you’ve extracted every ounce of flavour out of them. I’ve used star anise, onions, fresh ginger and garlic in this recipe for flavouring. I did the first taste test at around the four-hour mark, and the flavours were delicious! Of course, the longer you cook it, the richer the flavour.
Seasoning-wise, I seasoned it with a dash of soy sauce and let it cook for a little longer for the flavours to get through. Last but not least, I served it as a noodle soup with toppings of your choice.
How to reheat leftover roast duck
Reheat the Roast Duck in an Air Fryer! The skin will come out super crispy and the meat so juicy as if it’s just freshly roasted. Place the roast duck onto the air fryer basket and cook for 5 minutes at 180C.
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Leftover Chinese Roast Duck Noodle Soup
Ingredients
For the duck broth
- 500 g Leftover Duck Bones and Carcass
- 3 L Water
- 2 Star Anise
- 1 Onion quartered
- 3 cloves Garlic lightly smashed
- 15 g Fresh Ginger sliced and smashed
- 3 tbsp Light Soy Sauce
Noodles & Toppings
- Noodles of your choice cooked and strained
- Pak Choi or vegetables of your choice steamed or boiled
- Leftover Roast Duck
- Spring Onions optional
- Chilli Oil optional
Instructions
- Place leftover roast duck carcass into a large pot with the water. Bring to a boil.
- Add in the onion, ginger, garlic, and star anise.
- Turn to medium-low heat, cover, and let simmer for at least 4 hours. Check often to skim off excess fat and stirring occasionally.
- Strain the broth to remove any solids. Return the liquid to the pot and season with soy sauce. Let simmer for another 20-30 minutes.
- Place cooked noodles into serving bowls, topped with cooked pak choi, reheated roast duck and any other toppings you desire.
- Divide the duck broth evenly across each serving bowl. Garnish with spring onions and drizzle a little bit of chilli oil on top. Serve immediately.
Notes
- The longer you cook the bones, the more flavours you get.
- For best results, reheat roast duck in an air fryer at 200C for 5 minutes.
- Noodles options: egg noodles, rice vermicelli, rice noodles, la mian
- Vegetable options: British pak choi, Chinese bok choi, kai lan (Chinese broccoli), choi sum, Chinese Napa Cabbage
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If I use frozen bones, can I then freeze the stock?