Try Chuck's Peking Duck Noodle Soup in a rich and tasty broth with the perfect amount of spice.
Recipe courtesy of Chuck Hughes
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Peking Duck Noodle Soup
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
Level:
Easy

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.

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