Roasted Duck Noodle Soup

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

 

Ready in
2 h, 40 m
4
Servings
1003
Calories Per Serving
Deliver Ingredients

Ingredients

For the roasted duck

  • 1 2 ¼ pound Pound whole duck, cleaned, without giblets
  • ¼ Cup salt flakes
  • 5 slices fresh ginger
  • 4 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)
  • 2 star anise
  • 1 small cinnamon stick, broken into small pieces
  • 2 cloves garlic, coarsely crushed
  • 2 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.  

 

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.

Nutritional Facts

Total Fat
54g
83%
Sugar
20g
N/A
Saturated Fat
17g
87%
Cholesterol
165mg
55%
Protein
38g
76%
Carbs
90g
30%
Vitamin A
79µg
9%
Vitamin B12
0.5µg
8.5%
Vitamin B6
0.9mg
43.6%
Vitamin C
14mg
23%
Vitamin D
1µg
N/A
Vitamin E
1mg
7%
Vitamin K
31µg
38%
Calcium
104mg
10%
Fiber
4g
17%
Folate (food)
90µg
N/A
Folate equivalent (total)
356µg
89%
Folic acid
157µg
N/A
Iron
8mg
44%
Magnesium
100mg
25%
Monounsaturated
25g
N/A
Niacin (B3)
19mg
93%
Phosphorus
523mg
75%
Polyunsaturated
8g
N/A
Potassium
1084mg
31%
Riboflavin (B2)
1mg
61%
Sodium
1658mg
69%
Sugars, added
10g
N/A
Thiamin (B1)
1mg
88%
Zinc
4mg
28%