Thai · Dinner
Duck Noodle Soup
Duck noodle soup features seared duck breast sliced over wheat egg noodles in a five-spice-scented broth built on charred ginger and garlic, with star anise and cinnamon. Bok choy, scallion and cilantro finish the bowl, with dark soy and sesame oil giving the broth its glossy, savoury depth.
$7
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
24.8gFat
58.1gCarbs
8.6gSugar
4.2gFiber
2380mgSodium
168mgChol
7.9gSat Fat
780mgPotassium
110mgCalcium
4.6mgIron
1.8mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Pat the duck breast dry and score the skin in a crosshatch pattern. Smash the garlic cloves and slice the ginger; halve the bok choy lengthwise.
2
Char
Place the sliced ginger and smashed garlic in a dry saucepan over medium-high heat, turning once, until the edges blacken slightly and the aroma turns smoky, about 2 minutes.
3
Simmer
Add chicken stock, star anise, cinnamon stick, dark soy sauce, soy sauce, five-spice powder and sugar; bring to a boil then reduce to low and simmer uncovered 25 minutes until deep amber.
4
Sear
Place the duck breast skin-side down in a cold dry skillet over medium heat and cook 6 to 7 minutes until the skin turns deep golden brown and crisp, then flip and sear 3 minutes for medium doneness.
5
Rest
Transfer the duck breast to a board and rest 5 minutes until the juices stop pooling.
6
Boil
Drop the dried egg noodles into a pot of boiling water over high heat and cook 3 to 4 minutes until just tender with slight bite, then drain.
7
Poach
Slide the bok choy halves into the simmering broth and poach 2 minutes until the leaves wilt.
8
Build
Strain the broth to remove the whole spices and ginger, then pour it over the noodles in a deep bowl.
9
Plate
Arrange the sliced duck breast and poached bok choy over the noodles. Drizzle with sesame oil, scatter the chopped scallion and cilantro on top, and finish with white pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g duck breast, skin on
- 5 oz140g dried wheat egg noodles
- 3 cups720ml chicken stock
- 4 cloves4 cloves garlic
- 11 in (26g) fresh ginger
- 22 star anise pod
- 11 cinnamon stick
- 2 tbsp2 tbsp dark soy sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp Chinese five-spice powder
- 1 tsp1 tsp sugar
- 22 baby bok choy
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp white pepper
