Peking Duck Noodle Soup

Submitted by Chuck Hughes

"Recipe courtesy Chuck Hughes"

 

• Ready In: 3hrs 55mins
• Ingredients: 20
• Serves: 4

ingredients

• Broth

• 3 tablespoons vegetable oil
• bones from 1 duck
• 1 onion, chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• 2 inches fresh ginger, sliced
• 1 garlic clove, minced
• 1 teaspoon black peppercorns
• 1 teaspoon szechuan peppercorns
• 2 kaffir lime leaves
• salt and pepper

• Duck Soup

• 2 baby bok choy, sliced
• 1 cup chopped scallion
• 1 hot red chili pepper, cut into thin strips
• 1 tablespoon soy sauce
• 1 package wonton egg noodles
• 2 cooked duck breasts
• Thai basil, for garnish
• lime slice, for garnish
• sriracha sauce, for serving

directions

1. For the broth:

2. In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.

3. For the duck soup:

4. Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.

5. To serve:

6. Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.