Peking Duck Noodle Soup

Name: Peking Duck Noodle Soup
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT3H15M0.000S
Total time: P0Y0M0DT3H55M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; Bones from 1 duck; 1 onion, chopped; 2 celery stalks, chopped; 2 carrots, chopped; 2 inches fresh ginger, sliced; 1 clove garlic, minced; 1 teaspoon black peppercorns; 1 teaspoon Szechuan peppercorns; 2 kaffir lime leaves; Salt and pepper; 2 baby bok choy, sliced; 1 cup chopped scallions; 1 hot red chile, cut into thin strips; 1 tablespoon soy sauce; 1 package wonton egg noodles; 2 cooked duck breasts; Thai basil, for garnish; Lime slices, for garnish; Sriracha sauce, for serving

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Try Chuck's Peking Duck Noodle Soup in a rich and tasty broth with the perfect amount of spice.

Level: Easy
Total: 3 hr 55 min

Prep: 25 min
Inactive: 15 min
Cook: 3 hr 15 min

Yield: 4 servings

Level: Easy
Total: 3 hr 55 min

Prep: 25 min
Inactive: 15 min
Cook: 3 hr 15 min

Yield: 4 servings

Ingredients

Broth:

3 tablespoons vegetable oil

Bones from 1 duck

1 onion, chopped

2 celery stalks, chopped

2 carrots, chopped

2 inches fresh ginger, sliced

1 clove garlic, minced

1 teaspoon black peppercorns

1 teaspoon Szechuan peppercorns

2 kaffir lime leaves

Salt and pepper

Duck Soup:

2 baby bok choy, sliced

1 cup chopped scallions

1 hot red chile, cut into thin strips

1 tablespoon soy sauce

1 package wonton egg noodles

2 cooked duck breasts

Thai basil, for garnish

Lime slices, for garnish

Sriracha sauce, for serving

Directions

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.