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Noodle Soup with duck meat

clock Cooking time: 10 minutes ( 2 hours stock cooking time) yield Serving for: 6
  • 2 tablespoons Demerara Sugar
  • 2 carrots, cut into fine matchsticks
  • 10CM CInnamon stick
  • Scraps of duck from the carcass
  • 2 tablespoons rice or cider vinegar
  • 2.25 litres well favoured duck stock with fat skimmed off
  • 175g bean curd. cubed
  • 2 and a half tablespoons of rice wine or dry sherry
  • 3 cloves
  • 1 and a half layers of Chinese egg thread noodles
  • 8 Spring onions, Shredded
  • 1 star anise
  • 1 red chili, deseeded then cut into rings
  • 2.5CM piece fresh root ginger, cut into fine matchsticks
  • 3 tablespoons soy Sauce
For the stock
  • 6 black peppercorns
  • 3 Sprigs of parsley
  • 1 duck carcass and. if available, yıblets not wer) and Skin
  • 7 carrot, sliced
  • 2 celery sticks, sliced
  • 2 Sprigs of thyme
  • 7 bay leaf
  • 1 Onion. quartered
  1. Heat a saucepan and pour the stock into it. Add the soy sauce, rice wine, vinegar, sugar, star anise, cloves, cinnamon and ginger with the stock.
  2. Cover the saucepan to boil. Add the chopped carrots and simmer for 2 minutes.
  3. Then add the chilli, spring onions and noodles.
  4. Simmer the soup for a further 2 minutes until the noodles are cooked.
  5. Next gently add the scraps of duck and the bean curd. Stir well.
  6. Reheat the soup and season to taste. Serve while hot.
For the stock:
  1. Heat a saucepan and put all the stock ingredients into it.
  2. Pour a generous amount of water. Cover and simmer gently for 2-3 hours.
  3. Skim the scum from the rising top. Add some water, if necessary.
  4. Cool the soup after straining.Chill for a few hours in the fridge and reduce the fat from the surface. Or you can skim off the fat as much as you want.