Peking Duck Noodle Soup

Recipe courtesy of Chuck Hughes
Show: Chuck's Day Off Episode: The Interns
TOTAL TIME: 3 hr 55 min
Prep: 25 min
Inactive Prep: 15 min
Cook: 3 hr 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

BROTH:
    DUCK SOUP:
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    Directions

    Try Chuck's Peking Duck Noodle Soup in a rich and tasty broth with the perfect amount of spice.
    For the broth: In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.

    For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.

    To serve: Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.
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