Quick & Easy

Duck broth with noodles

Delicious duck broth with noodles, gai larn, green onions and fresh coriander.
duck broth with noodles



1.Remove meat and skin from duck. Remove and discard excess fat from meat and skin; reserve half the skin. Slice duck meat thinly.
2.Roughly chop duck bones and place in large saucepan with stock, the water, star anise, cinnamon, garlic and ginger. Bring to a boil; boil, uncovered, for 20 minutes. Strain liquid into another saucepan; return liquid to a boil.
3.Place noodles in medium heatproof bowl, cover with boiling water, stand for 5 minutes or until just tender; drain.
4.Add duck, sesame oil, half of the gai larn, half of the onion and half of the coriander to the broth; stir until hot.
5.To serve, divide noodles among bowls; top with broth, remaining gai larn, onion and coriander, then top with finely sliced reserved duck skin.

The stock mixture can be made a day ahead; complete soup just before serving. Chinese barbecued duck can be purchased from Asian-food stores.


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