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RECIPE
11 INGREDIENTS 12 STEPS 5hr 5min

Duck Soup with Rice Noodles and Baby Bok Choy

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.
Duck Soup with Rice Noodles and Baby Bok Choy Recipe | SideChef
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.
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
5hr 5min
Total Time
$8.65
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Medium Whole Duck
to taste
4 cups
Chicken Stock
or Vegetable Stock
to taste
Cayenne Pepper
to taste
Garlic Paste
to taste
8 oz
Rice Noodles
2 Tbsp
Toasted Sesame Oil
6 cups
Baby Bok Choy
1 bunch
Radishes , finely sliced
5 radishes per 4 servings
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
373
FAT
38.5 g
PROTEIN
89.4 g
CARBS
66.7 g

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 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 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 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 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 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 Radishes (1 bunch) , shredded duck meat, and Fresh Cilantro (to taste) add the duck stock.
Step 12
Serve and enjoy!

Rate & Review

4.6
5 Ratings
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Nutrition Per Serving
Calories
373
% Daily Value*
Fat
38.5 g
49%
Saturated Fat
11.7 g
58%
Trans Fat
0.0 g
--
Cholesterol
351.9 mg
117%
Carbohydrates
66.7 g
24%
Fiber
2.8 g
10%
Sugars
6.7 g
--
Protein
89.4 g
179%
Sodium
777.7 mg
34%
Vitamin D
--
--
Calcium
211.6 mg
16%
Iron
13.9 mg
77%
Potassium
1956.9 mg
42%
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