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SideChef
Recipes
Dairy-Free
Duck Soup with Rice Noodles and Baby Bok Choy

11 INGREDIENTS • 12 STEPS • 5HRS 5MINS

Duck Soup with Rice Noodles and Baby Bok Choy

Recipe

4.6

5 ratings
Since I prepare roast duck often, duck soup is naturally on the menu just as much. Even just a few bones, skin, scraps, innards and the neck from one duck, added to chicken or vegetable stock and seasoning, is enough to prep a rich, tasty soup. Any veggie, pasta, even rice thrown-in, and you’ll be rewarded with a tasty and economical meal.
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Since I prepare roast duck often, duck soup is naturally on the menu just as much. Even just a few bones, skin, scraps, innards and the neck from one duck, added to chicken or vegetable stock and seasoning, is enough to prep a rich, tasty soup. Any veggie, pasta, even rice thrown-in, and you’ll be rewarded with a tasty and economical meal.
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

5HRS 5MINS

Total Time

$8.65

Cost Per Serving

Ingredients

Servings
4
us / metric
Whole Duck
1
Medium Whole Duck
Kosher Salt
to taste
Kosher Salt
Chicken Stock
4 cups
Chicken Stock
or Vegetable Stock
Cayenne Pepper
to taste
Cayenne Pepper
Garlic Paste
to taste
Garlic Paste
Fresh Ginger
to taste
Fresh Ginger, grated
Rice Noodles
8 oz
Rice Noodles
Toasted Sesame Oil
2 Tbsp
Toasted Sesame Oil
Baby Bok Choy
6 cups
Baby Bok Choy
Radish
1 bunch
Radish, finely sliced
5 radishes per 4 servings
Fresh Cilantro
to taste
Fresh Cilantro

Nutrition Per Serving

VIEW ALL
Calories
373
Fat
38.5 g
Protein
89.4 g
Carbs
66.7 g
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author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C), then Prick skin and fat of Whole Duck (1) all over, remove excess fat-flaps and season duck generously inside and out side with the Kosher Salt (to taste).
step 1 Preheat oven to 400 degrees F (200 degrees C), then Prick skin and fat of Whole Duck (1) all over, remove excess fat-flaps and season duck generously inside and out side with the Kosher Salt (to taste).
step 2
Place duck breast-side down on a wire rack which rests on a sheet-pan. Place into oven, immediately turn temperature down to 300 degrees F (150 degrees C). Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes.
step 3
After 3 hours and 45 minutes, increase heat to 420 degrees F (215 degrees C), roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
step 3 After 3 hours and 45 minutes, increase heat to 420 degrees F (215 degrees C), roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
step 4
Let the duck rest for 10 minutes before carving. Next remove the legs from the carcass, reserve together with the carcass.
step 4 Let the duck rest for 10 minutes before carving. Next remove the legs from the carcass, reserve together with the carcass.
step 5
Remove the meat from the legs and shred, remove the skin and all remaining meat from the carcass and use to make the duck stock
step 5 Remove the meat from the legs and shred, remove the skin and all remaining meat from the carcass and use to make the duck stock
step 6
Add the duck bones, the skin and scraps to Chicken Stock (4 cups), add all the juices and 2 tablespoons of duck fat that have collected when roasting the duck. Simmer for 30 minutes or until there is 1/2 quart stock left.
step 6 Add the duck bones, the skin and scraps to Chicken Stock (4 cups), add all the juices and 2 tablespoons of duck fat that have collected when roasting the duck. Simmer for 30 minutes or until there is 1/2 quart stock left.
step 7
When the stock is reduced, season with Kosher Salt (to taste), Cayenne Pepper (to taste), Garlic Paste (to taste) and Fresh Ginger (to taste) to taste, simmer another minute.
step 7 When the stock is reduced, season with Kosher Salt (to taste), Cayenne Pepper (to taste), Garlic Paste (to taste) and Fresh Ginger (to taste) to taste, simmer another minute.
step 8
Meanwhile, soak Rice Noodles (8 oz) in boiling water for 3-5 minutes or until soft enough to eat.
step 8 Meanwhile, soak Rice Noodles (8 oz) in boiling water for 3-5 minutes or until soft enough to eat.
step 9
When the noodles are soft, drain and rinse, then stir with Toasted Sesame Oil (2 Tbsp).
step 9 When the noodles are soft, drain and rinse, then stir with Toasted Sesame Oil (2 Tbsp).
step 10
With a slotted spoon, remove all bones and solids, and add blanched, shocked and drained Baby Bok Choy (6 cups), simmer for 1 minute, remove from heat, check and adjust seasoning.
step 10 With a slotted spoon, remove all bones and solids, and add blanched, shocked and drained Baby Bok Choy (6 cups), simmer for 1 minute, remove from heat, check and adjust seasoning.
step 11
Place the noodles in a large serving bowl, top with Radish (1 bunch), shredded duck meat, and Fresh Cilantro (to taste) add the duck stock.
step 11 Place the noodles in a large serving bowl, top with Radish (1 bunch), shredded duck meat, and Fresh Cilantro (to taste) add the duck stock.
step 12
Serve and enjoy!
step 12 Serve and enjoy!

Tags

Dairy-Free
Asian
Comfort Food
Lunch
Shellfish-Free
Dinner
Chinese
Rice
Vegetables
Soups & Stews
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