Roasted Duck Noodle Soup

Ingredients

• 100 g Leftover roasted duck (breast or leg) (cut into slices about 5 mm thick)
• 80 g Fresh Chinese noodles (frozen or dried) (cook according to package instructions (3‑4 min))
• 30 g Soy sprouts (rinsed under cold water)
• 1 clove Garlic (finely minced)
• 10 g Fresh ginger (sliced into thin 2 mm ribbons)
• 1 stalk Scallion (green onion) (white part separated, cut into three sections)
• 1 tsp Salt
• a pinch White pepper
• 1 tsp Sesame oil (to drizzle over the duck)
• 1 tbsp Soy sauce (adjust to taste)
• 600 ml Water

Instructions

1. Prepare the aromatics

   Slice three pieces of ginger about 2 mm thick. Separate the white part of the scallion, cut it into three sections. Finely mince the garlic clove.

   Time: PT5M

2. Sauté the garlic

   In a small pan over medium heat, add 1 tablespoon oil (or sesame oil) and sauté the minced garlic until lightly golden, then remove from heat and set aside.

   Time: PT3M

3. Prepare the broth

   In a pot, pour 600 ml water, add the leftover roasted duck, scallion sections, ginger, 1 tsp salt and bring to a boil. Reduce heat and simmer for 20 minutes.

   Time: PT20M

   Temperature: bouillir

4. Season the broth

   Taste the broth and add 1 tbsp soy sauce and a pinch of white pepper to your liking.

   Time: PT2M

5. Cook the noodles

   While the broth simmers, cook the Chinese noodles in boiling water according to package directions (about 3‑4 minutes). Drain quickly.

   Time: PT4M

   Temperature: eau bouillante

6. Assemble the soup

   In a bowl, place the soy sprouts, add the cooked noodles, arrange the duck slices, drizzle with 1 tsp sesame oil and 1 tsp toasted garlic oil, then pour the hot broth over. Garnish with white scallion slices.

   Time: PT5M

Nutrition Facts

Calories

360

Protein

23 g

Carbohydrates

22 g

Fat

17 g

Fiber

2 g

Ingredient Substitutions

• Instead of Leftover roasted duck (breast or leg): roast chicken, confit pork
• Instead of Fresh Chinese noodles (frozen or dried): egg noodles, ramen
• Instead of Soy sprouts: sprouted mung beans
• Instead of Garlic: garlic powder
• Instead of Fresh ginger: ground ginger
• Instead of Scallion (green onion): green onion
• Instead of Salt: sea salt
• Instead of White pepper: black pepper
• Instead of Sesame oil: peanut oil
• Instead of Soy sauce: tamari

Equipment Needed

• Kitchen knife
• Cutting board
• Small pan
• Medium pot
• Serving bowl
• Tablespoon
• Teaspoon
• Colander (optional)
• Ladle

Critical Steps — Do Not Skip

• Sauté the garlic without burning it
• Simmer the broth for 20 minutes to extract the flavors of the duck and ginger
• Season the broth before pouring

Chef Tips from the Video

• Use the roasted duck skin to enrich the broth with umami flavor.
• A drizzle of sesame oil added just before serving adds an extra aromatic note.

Troubleshooting

Storage

Refrigerator: Store the broth and duck separately in airtight containers, to be consumed within 2 days.

Freezer: The broth can be frozen for up to 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave the soup at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth ahead of time and keep it in the refrigerator; it lasts 2 days.
• Noodles can be cooked ahead, rinsed in cold water and reheated in the broth.