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