Asian Duck Noodle Soup

With the carcass from the duck I roasted last week, I made an Asian Duck Noodle Soup. I toyed with the idea of doing a “traditional” noodle soup, but I felt that staying with the Asian theme would be a good thing. While at the market (Uwajimaya’s), I bought Soba noodles. I had been unsure of what I wanted to use, and was considering making my own, but then I saw these Soba noodles that looked a lot like the Ramen you see in the cheap soup packages that we ate to get through college. Sadly, my kids love them. Anyway, the Soba that I have had in the past were these super thick, very hearty noodles, that looked nothing like what I bought. I only vaguely remember eating a cold Soba salad with noodles that were like little slippery bits of cardboard. I can’t say that I remember them as delicious.

So I covered the carcass in water, added a whole onion (quartered) and some other veggie bits that I had in the freezer just for making stock, and set it to simmer for a couple of hours. Once it looked like the meat was falling off the bones, I removed it from the heat and allowed it to cool somewhat. I dumped the whole lot into a colander over a pot (see photo) and set to picking through it to get the meat, while discarding the bones and pieces of onion. I put the broth with meat back onto the stove over medium-low heat just to set it to simmer. I added a couple of carrots cut at an angle, a leek (white and light green parts) thinly sliced, and a clove of garlic, minced. Instead of salt and pepper, I added white pepper and soy sauce, to taste. The soy sauce also gave it a richer color. The noodles literally cooked in about 2 minutes. This was a yummy, quick soup and everyone liked it.


One thought on “Asian Duck Noodle Soup

  1. Duck noodle soup is one of my all time favourite food. We prepare it slightly different by braise whole duck in soy sauce. But this recipe is super genius and it does look really yummy. I can’t wait to make this for my family.
    Thanks for sharing!

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