If you ever cook Peking Duck or even just a plain roasted one, then you absolutely have to make this Duck Soup and Noodles. It’s a delicious way of making sure that every scrap gets eaten up, and makes the purchase of the duck extremely cost effective.
It’s a lovely dinner to come home to, and if you cook the stock the day before, it only takes half an hour or so to rustle up. You just cover the duck carcass, vegetables and herbs with water and allow to simmer gently for at least 2 1/2 hours to make a fantastically flavoursome broth.
The simmering time intensifies the strength of the flavour, so don’t be tempted to rush. When the contents of pan are completely softened and falling apart, mash it gently to make sure you squeeze every last drop of goodness from the bones and vegetables. You then strain off the liquor, picking out any little morsels of the duck meat worth saving and allow the stock to cool, before refrigerating.
The next day, slice up some fresh vegetables and soften them in oil in the bottom of a large, deep pan. Remove the stock from the fridge and skim off any fat that has collected on the surface, before pouring it over the softened vegetables. A little added seasoning and some soy sauce gives the flavour a boost along with the juice of a freshly squeezed lemon which makes all the difference.
Add the noodles and shredded kale just a few minutes before you’re ready to serve, to make sure they’re not over- cooked. It really is a Duck and Noodle soup fit for a king!
- (For the stock)
- The whole duck carcass plus any meat scraps
- 1 large onion, unpeeled and cut into quarters
- 1 large stick of celery cut into several pieces
- 1 large organic carrot, (don't bother to peel, just cut the end off)
- 4 whole peppercorns
- 2 star anise
- 2 bay leaves
- 3 cloves of garlic, peeled and whole
- small finger of ginger, peeled and crushed slightly
- A bunch of parsley stalks
- (For the soup)
- 2 onions
- 1 leek
- Any other fresh vegetable you fancy, I add some matchsticks of carrots and some very fresh baby courgettes from the garden.
- 50 ml soy sauce to taste
- The juice of a lemon
- 1 tsp organic stock powder ( only if needed)
- 200g noodles (I use organic wholewheat, but soba noodles are also good)
- A few shredded leaves of kale or spinach