Roasted Duck Noodle Soup

This recipe is great for any home cook interested in making an authentic dish from Thailand. The roasted duck is...
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Roasted Duck Noodle Soup

Jean-Pierre Gabriel, courtesy of Phaidon

Roasted Duck Noodle Soup

This recipe is great for any home cook interested in making an authentic dish from Thailand. The roasted duck is rich and flavorful thanks to soy sauce and fragrant spices, and the noodle soup uses fresh cilantro for a bright finish. This delicious recipe is courtesy of Thailand: The Cookbook, THE definitive Thai Cookbook.    

 

4
Servings
1925
Calories Per Serving
Deliver Ingredients

Ingredients

For the roasted duck

  • 1 2 ¼ pound  Pound  whole duck, cleaned, without giblets
  • ¼  Cup  salt flakes
  • slices fresh ginger
  • cloves garlic, chopped
  • 1  Teaspoon  five spice powder
  • 1½  Tablespoon  black salted soybeans, finely pounded
  • 1  Teaspoon  salt
  • 1  Teaspoon  55-proof liquor or brandy
  • 1  Teaspoon  sugar
  • 2  Tablespoons  honey
  • 1  Tablespoon  thick soy sauce

For the soup

  • 7 ½  Cups  chicken broth (stock)
  • star anise
  • small cinnamon stick, broken into small pieces
  • cloves garlic, coarsely crushed
  • cilantro (coriander) roots, coarsely crushed
  • ½  Teaspoon  granulated sugar
  • 1  Teaspoon  dark soy sauce

To Serve

  • 11  Ounces  fresh green egg noodles
  • 1  Cup  bean sprouts
  • ¼  Cup  finely sliced scallions (spring onions)
  • 4  Tablespoons  fried garlic
  • ¼  Cup  white vinegar (optional)
  • ¼  Cup  soy sauce (optional)
  • ¼  Cup  superfine (caster) sugar (optional)

Directions

For the roasted duck

Rinse the duck thoroughly in cold water and pat dry with paper towels. Rub the whole duck with the salt flakes and let stand for 30 minutes. Rinse off the salt and pat dry with paper towels, then set aside.

Pound the ginger, garlic, and cilantro (coriander) roots in a mortar with a pestle until smooth, then transfer to a bowl and add the five spice powder, salted soybeans, salt, liquor or brandy, and sugar and mix until combined. Put the mixture inside the duck, then place the duck on a roasting tray, and set aside.

To make the honey sauce, mix the honey, thick soy sauce, and ⅓ cup of water in a bowl. Brush the duck all over 2–3 times with this mixture, then roast the duck in the oven for about 1½ hours or until cooked. During roasting, brush the duck with some of the honey sauce every 30 minutes.

When cooked, remove the duck from the oven, cover with kitchen foil, and let rest for at least 15 minutes. Remove the drumsticks and set aside, then carve the meat, slice into strips, and set aside.

For the soup

To make the soup, heat the broth (stock) in a pan over medium heat. Put the star anise, cinnamon, garlic, cilantro (coriander) roots, and black pepper into a spice bag and add to the pan. Let the broth boil for 5 minutes. Season with the soy sauce, salt, sugar, and dark soy sauce, then reduce the heat and simmer for 2-3 minutes.

To Serve

Divide the noodles, bean sprouts, scallion (spring onion), fried garlic, and sliced duck among serving bowls. Pour about 1 cup of the soup into each bowl. Season to taste with the vinegar, soy sauce, sugar, and chile flakes, if using, and serve.  

 

Nutritional Facts

Total Fat
33g
47%
Sugar
17g
19%
Saturated Fat
10g
42%
Cholesterol
316mg
100%
Carbohydrate, by difference
336g
100%
Protein
76g
100%
Vitamin A, RAE
130µg
19%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
268mg
27%
Choline, total
302mg
71%
Copper, Cu
2mg
0%
Fiber, total dietary
48g
100%
Fluoride, F
5µg
0%
Folate, total
474µg
100%
Iron, Fe
17mg
94%
Magnesium, Mg
370mg
100%
Manganese, Mn
8mg
100%
Niacin
33mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
1122mg
100%
Riboflavin
2mg
100%
Selenium, Se
308µg
100%
Sodium, Na
2157mg
100%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
2µg
13%
Water
427g
16%
Zinc, Zn
9mg
100%

Duck Shopping Tip

Take a break from the usual chicken dinners and pick up a duck from your local butcher. Though it may not have as much meat as a chicken, the flavor of duck is unique and well worth a try.

Duck Cooking Tip

Like with all poultry, make sure you wash everything the meat touches with hot water and soap!

Duck Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.