Sunday, 15 October 2017

Duck Noodle Soup



Carole's Chatter: Duck Noodle Soup


Ok, this soup was not a planned thing.  My better half had gone out and got a Peking Duck from an Asian specialist store – I had suggested that he get them to cut it up for putting in pancakes.  They did that and also insisted that he take the bones for use in a soup.

Ingredients:

Duck bones
Onion
Chilli
Ginger – a knob
½ tsp freshly ground Sichuan pepper
Salt (or fish sauce) & Pepper
Mirin for a touch of sweetness
Hokkien noodles
Fresh chopped herbs

Method:

Roast off the duck bones drizzled with canola oil (or any neutral oil) and salt and pepper.

When the bones are good and golden, put them into a pot and add water, onion and the knob of ginger.  Boil for 2 hours.

Take out the bones and ginger and then added the chilli, the noodles.  When the noodles are ready – which will be quick if you use fresh ones, add chopped herbs and check the soup to see if it needs either or both of salt/sweet – add fish sauce and/or mirin to taste.

This soup tasted really ducky despite there being no duck meat involved.

7 comments:

  1. Hadn't heard of Hokkien noodles before. Are they like udon noodles?

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  2. Very interesting. My husband is a big fan of duck but he has never had duck soup! I am also not that familiar with Asian cooking so I do not recognize the ingredients. Glad your soup tasted ducky!

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  3. Noodles in soup are wonderful. We do t get much duck here but I like it, the few times I've had it.

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  4. I too am unfamiliar with Hokken noodles, but I like the idea of using the duck bones for soup.

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  5. I'm picturing your better half in the store while they keep trying to hand him the bag of bones, as he's thinking what the heck is my wife going to do with these! :D

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  6. Looks like a quick and tasty soup!

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Your comments are most welcome. Cheers