Duck Noodle Soup
Duck Noodle Soup
Ingredients
For the Duck and Broth
- 2 duck legs, about 1 1/2 pounds total
- 2 star anise
- 1 cinnamon stick
- 4 whole cloves
- 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 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Noodles and Garnish
- 12 ounces fresh egg noodles, or dried ramen noodles
- 2 heads bok choy, quartered lengthwise
- 3 green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 teaspoon chili oil, or to taste, for serving
Instructions
- 1
Pat the duck legs dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
⏱️ 5 min
- 2
In a large pot or Dutch oven, place the duck legs skin-side down over medium heat. Cook for 10-15 minutes, or until the skin is crispy and golden brown, rendering out much of the fat. Flip the duck legs and cook for another 5 minutes.
⏱️ 20 min
- 3
Remove the duck legs from the pot and set aside. Pour off all but 2 tablespoons of the rendered duck fat.
⏱️ 2 min
- 4
Add the star anise, cinnamon stick, whole cloves, ginger, and garlic to the pot. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Deglaze the pot with soy sauce, rice wine vinegar, and brown sugar, scraping up any browned bits from the bottom. Stir until the sugar is dissolved.
⏱️ 3 min
- 6
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 90 minutes, or until the duck is very tender and easily pulls from the bone.
⏱️ 90 min - 7
Carefully remove the duck legs from the broth. Once cool enough to handle, shred the duck meat from the bones, discarding the skin and bones. Set the shredded duck aside.
⏱️ 10 min
- 8
Strain the broth through a fine-mesh sieve into a clean pot, discarding the aromatics. Taste the broth and adjust seasoning with salt and pepper as needed.
⏱️ 5 min
- 9
Bring the strained broth to a gentle simmer. Add the bok choy and cook for 2-3 minutes, or until tender-crisp.
⏱️ 3 min
- 10
While the bok choy cooks, prepare the noodles according to package instructions. Drain well.
⏱️ 5 min
- 11
To serve, divide the cooked noodles among 4 bowls. Ladle the hot broth and bok choy over the noodles. Top with the shredded duck meat. Garnish with sliced green onions and fresh cilantro. Drizzle with chili oil if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Duck Noodle Soup
For the Duck and Broth
- 2 duck legs, about 1 1/2 pounds total
- 2 star anise
- 1 cinnamon stick
- 4 whole cloves
- 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 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Noodles and Garnish
- 12 ounces fresh egg noodles, or dried ramen noodles
- 2 heads bok choy, quartered lengthwise
- 3 green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 teaspoon chili oil, or to taste, for serving
Instructions
- 1
Pat the duck legs dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
⏱️ 5 min - 2
In a large pot or Dutch oven, place the duck legs skin-side down over medium heat. Cook for 10-15 minutes, or until the skin is crispy and golden brown, rendering out much of the fat. Flip the duck legs and cook for another 5 minutes.
⏱️ 20 min - 3
Remove the duck legs from the pot and set aside. Pour off all but 2 tablespoons of the rendered duck fat.
⏱️ 2 min - 4
Add the star anise, cinnamon stick, whole cloves, ginger, and garlic to the pot. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Deglaze the pot with soy sauce, rice wine vinegar, and brown sugar, scraping up any browned bits from the bottom. Stir until the sugar is dissolved.
⏱️ 3 min - 6
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 90 minutes, or until the duck is very tender and easily pulls from the bone.
⏱️ 90 min - 7
Carefully remove the duck legs from the broth. Once cool enough to handle, shred the duck meat from the bones, discarding the skin and bones. Set the shredded duck aside.
⏱️ 10 min - 8
Strain the broth through a fine-mesh sieve into a clean pot, discarding the aromatics. Taste the broth and adjust seasoning with salt and pepper as needed.
⏱️ 5 min - 9
Bring the strained broth to a gentle simmer. Add the bok choy and cook for 2-3 minutes, or until tender-crisp.
⏱️ 3 min - 10
While the bok choy cooks, prepare the noodles according to package instructions. Drain well.
⏱️ 5 min - 11
To serve, divide the cooked noodles among 4 bowls. Ladle the hot broth and bok choy over the noodles. Top with the shredded duck meat. Garnish with sliced green onions and fresh cilantro. Drizzle with chili oil if desired.
⏱️ 3 min