Go Back
Email Link
Print
Recipe Image
Notes
Smaller
Normal
Larger
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
Print Recipe
Pin Recipe
Prep Time
5
minutes
mins
Cook Time
5
hours
hrs
Course
Lunch, Soup
Cuisine
Asian, Cantonese, Chinese
Servings
4
servings
Calories
460
kcal
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
Keyword
Duck, Noodles, Soup