Leftover Chinese Roast Duck Noodle Soup
ET Food Voyage
Don't waste your leftover roast duck carcass and use it to make this super flavoursome Chinese roast duck noodle soup
Asian, Cantonese, Chinese
For the duck broth
Leftover Duck Bones and Carcass
sliced and smashed
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
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.
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,
Vegetable options: British pak choi, Chinese bok choi,
kai lan (Chinese broccoli), choi sum
, Chinese Napa Cabbage
Duck, Noodles, Soup