Classic Duck Noodle Soup
Classic Duck Noodle Soup
Ingredients
For the Duck and Broth
- 4 duck legs, about 1 1/2 pounds total
- 2 star anise
- 1 cinnamon stick
- 2 inches ginger, sliced
- 4 garlic cloves, smashed
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 6 cups water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Noodles and Garnish
- 12 ounces fresh egg noodles, or dried ramen noodles
- 4 cups bok choy, chopped
- 4 green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- as needed chili oil, for serving
Instructions
- 1
Pat the duck legs dry with paper towels. Season generously with salt and black pepper.
⏱️ 5 min
- 2
In a large pot or Dutch oven, place the duck legs skin-side down. Cook over medium-high heat for 8-10 minutes, or until the skin is crispy and golden brown. Flip and cook for another 5 minutes on the other side. Remove the duck legs and set aside, leaving the rendered fat in the pot.
⏱️ 15 min
- 3
To the same pot with the duck fat, add the star anise, cinnamon stick, sliced ginger, and smashed garlic cloves. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 4
Deglaze the pot with soy sauce and rice wine vinegar, scraping up any browned bits from the bottom. Stir in the brown sugar until dissolved.
⏱️ 2 min
- 5
Return the duck legs to the pot. Add the water, ensuring the duck is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours, or until the duck is very tender and falling off the bone.
⏱️ 90 min
- 6
While the duck is simmering, prepare the noodles according to package directions. Drain and set aside.
⏱️ 10 min
- 7
Once the duck is cooked, carefully remove the duck legs from the broth. Shred the duck meat from the bones using two forks, discarding the skin and bones.
⏱️ 10 min
- 8
Strain the broth through a fine-mesh sieve into a clean pot, discarding the aromatics (star anise, cinnamon, ginger, garlic). Skim off any excess fat from the broth if desired. Taste and adjust seasoning with salt and pepper.
⏱️ 5 min
- 9
Add the chopped bok choy to the strained broth and simmer for 2-3 minutes, or until tender-crisp.
⏱️ 3 min
- 10
To serve, divide the cooked noodles among four bowls. Ladle the hot broth and bok choy over the noodles. Top with shredded duck meat. Garnish with sliced green onions and fresh cilantro. Serve immediately with chili oil on the side, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Duck Noodle Soup
For the Duck and Broth
- 4 duck legs, about 1 1/2 pounds total
- 2 star anise
- 1 cinnamon stick
- 2 inches ginger, sliced
- 4 garlic cloves, smashed
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 6 cups water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Noodles and Garnish
- 12 ounces fresh egg noodles, or dried ramen noodles
- 4 cups bok choy, chopped
- 4 green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- as needed chili oil, for serving
Instructions
- 1
Pat the duck legs dry with paper towels. Season generously with salt and black pepper.
⏱️ 5 min - 2
In a large pot or Dutch oven, place the duck legs skin-side down. Cook over medium-high heat for 8-10 minutes, or until the skin is crispy and golden brown. Flip and cook for another 5 minutes on the other side. Remove the duck legs and set aside, leaving the rendered fat in the pot.
⏱️ 15 min - 3
To the same pot with the duck fat, add the star anise, cinnamon stick, sliced ginger, and smashed garlic cloves. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 4
Deglaze the pot with soy sauce and rice wine vinegar, scraping up any browned bits from the bottom. Stir in the brown sugar until dissolved.
⏱️ 2 min - 5
Return the duck legs to the pot. Add the water, ensuring the duck is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours, or until the duck is very tender and falling off the bone.
⏱️ 90 min - 6
While the duck is simmering, prepare the noodles according to package directions. Drain and set aside.
⏱️ 10 min - 7
Once the duck is cooked, carefully remove the duck legs from the broth. Shred the duck meat from the bones using two forks, discarding the skin and bones.
⏱️ 10 min - 8
Strain the broth through a fine-mesh sieve into a clean pot, discarding the aromatics (star anise, cinnamon, ginger, garlic). Skim off any excess fat from the broth if desired. Taste and adjust seasoning with salt and pepper.
⏱️ 5 min - 9
Add the chopped bok choy to the strained broth and simmer for 2-3 minutes, or until tender-crisp.
⏱️ 3 min - 10
To serve, divide the cooked noodles among four bowls. Ladle the hot broth and bok choy over the noodles. Top with shredded duck meat. Garnish with sliced green onions and fresh cilantro. Serve immediately with chili oil on the side, if desired.
⏱️ 5 min