Duck Noodle Soup
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.
Duck Noodle Soup
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.
- Serves: 2
- Prepare: 10 Minutes
- Cook: 20 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC DUCK?
By working with a poultry specialist who has decades of experience running a Soil Association-certified farm, we know that our duck has been reared in a natural, high-welfare system. These traditional birds produce meat that is unforgettable from first taste – juicy, rich and with just the right amount of sweet fat.
Ingredients
- 2 pouches of free-range organic duck bone broth
- 400g organic duck (breast or leg)
- 2 tbsp tamari
- 30ml mirin
- 3 garlic cloves, sliced
- 1 red chilli, split in half lengthways
- 2cm fresh ginger, sliced
- 3 star anise
- 1 cinnamon stick
- zest of ½ an orange, grated
- 250g dried buckwheat noodles
- 2 pak choi, roughly chopped
- lime wedges, coriander and sliced spring onion to serve
Method
1. 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
2. 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
3. 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
4. Tear the duck meat into chunky pieces
5. Once the soup is ready, strain through a fine sieve and return to the pan
6. Add the noodles to the broth, stir and cook for about 3 minutes or until just tender
7. 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
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC DUCK?
By working with a poultry specialist who has decades of experience running a Soil Association-certified farm, we know that our duck has been reared in a natural, high-welfare system. These traditional birds produce meat that is unforgettable from first taste – juicy, rich and with just the right amount of sweet fat.
Frequently asked questions
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Duck is a healthy type of meat filled with vitamins, minerals and antioxidants. Its’ skin is very fatty but can removed, leaving a cut of meat that is comparable in fat and calories to a skinless chicken or turkey breast.
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Both duck and chicken are healthy choices of poultry. Duck is a lean meat, comparable in fat and calories to a skinless chicken or turkey breast. It is an excellent source of selenium and zinc, both of which encourage good cellular metabolism. Since duck is a red meat, it contains higher amounts of iron than other poultry. The fat content of duck meat is mostly healthy unsaturated fat and is an excellent source of protein.
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Duck meat is tender, juicy, a little meaty, with a high level of fat. Duck meat has a meatier taste than chicken with a unique sweet and savoury flavour also. In comparison to turkey and chicken, duck does not have a lot of meat, yet retains a high level of nutrient. With its thick skin, this meat becomes quite crispy when cooked. It is the perfect bird meat for roasting because of its texture.
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For any meat or poultry to be labelled organic is must have been reared in accordance with set and governed organic welfare standards. High standards of animal husbandry and welfare are critical to us at The Organic Butchery. We believe that animals should live their lives in an environment that offers them the opportunity to follow their natural instincts. For ducks, that means growing in a free-range, sustainable system with access to water for swimming and grass for grazing. An active lifestyle and natural diet ensure the ducks we source are healthy, with strong immune systems. And that translates directly into high-welfare meat that tastes delicious.