Duck broth with noodles

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

  • 1 hr cooking
  • Serves 6
  • Print


Duck broth with noodles
  • 1 chinese barbecued duck
  • 3 cup (750ml) chicken stock
  • 1.5 litre (6 cups) water
  • 2 star anise
  • 1 cinnamon stick
  • 1 clove garlic, crushed
  • 5 centimetre piece fresh ginger (25g), sliced thinly
  • 150 gram dried rice stick noodles
  • 1 teaspoon sesame oil
  • 200 gram gai larn, chopped coarsely
  • 2 green onions, sliced thinly
  • 1/4 cup firmly packed 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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