Duck Noodle Soup
Rated 5.0 stars by 1 users
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Our Free-Range Organic Duck Broth brings a stunning depth of flavour to this gorgeously aromatic duck noodle soup. The ingredients can be easily prepped and made in a slow-cooker, or make the soup ahead and freeze into portions before adding the noodles and veg for an easy weeknight supper.
Ingredients
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2 pouches of free-range organic duck bone broth
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2 tbsp tamari
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30ml mirin
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3 garlic cloves, sliced
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1 red chilli, split in half lengthways
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2cm fresh ginger, sliced
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3 star anise
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1 cinnamon stick
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zest of ½ an orange, grated
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250g dried buckwheat noodles
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2 pak choi, roughly chopped
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lime wedges, coriander and sliced spring onion to serve
Directions
Boil the kettle, add the duck to a large saucepan with enough water to cover. Bring to the boil, then reduce heat and simmer for 5-7 minutes, ensuring any scum is removed from the surface once cooked, strain the duck
Return the strained duck to the pan and add the duck broth, along with the orange zest, ginger, garlic, chilli, tamari, wine or mirin, star anise and ginger. Cover with a lid, bring to the boil and then reduce the heat, skimming off the fat often. until the meat is tender
Remove the duck and leave to cool. Bring the soup to the boil, then simmer for half an hour or until reduced by a third, checking occasionally to skim the scum from the surface
Tear the duck meat into chunky pieces
Once the soup is ready, strain through a fine sieve and return to the pan
Add the noodles to the broth, stir and cook for about 3 minutes or until just tender
Place the noodles into bowls. Add the pak choi and duck pieces and ladle over the broth then garnish with the spring onions, coriander and serve with lime wedges to serve