Dinner

Duck Soup with Rice Noodles, Baby Bok Choy, and Crispy Roast Duck Recipe

Name: Duck Soup with Rice Noodles, Baby Bok Choy, and Crispy Roast Duck Recipe
Prep time: 20 min
Cook time: 4 h 45 min
Total time: 5 h 5 min
Cuisine: Asian
Ingredients: 1 Whole Duck; To taste Kosher Salt; 1 quart Chicken Stock; To taste Cayenne Pepper; To taste Garlic Paste; To taste Fresh Ginger; 2 tablespoons Duck Fat (collected from roasting); 8 ounces Rice Noodles; 2 tablespoons Toasted Sesame Oil; 1 pound Baby Bok Choy (blanched and shocked); 1 bunch Radish (thinly sliced); To taste Fresh Cilantro (for garnish)

ByHailey Reed December 17, 2025December 17, 2025

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Introduction

This comforting Duck Soup with Rice Noodles and Baby Bok Choy is a flavorful twist on classic Asian-inspired soups. Slow-roasted duck and a rich homemade stock combine with fresh vegetables and tender noodles to create a satisfying bowl perfect for any day.

A white bowl filled with broth containing a base layer of thin white noodles, topped with pieces of cooked brown shredded meat at the center. Around the meat, there are green bok choy leaves partially submerged in the light yellow broth. Thin slices of red-edged white radishes are scattered on top and around the meat and vegetables. Fresh green cilantro leaves are sprinkled over the entire dish. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Whole Duck
Kosher Salt, to taste
1 quart Chicken Stock
Cayenne Pepper, to taste
Garlic Paste, to taste
Fresh Ginger, to taste
8 ounces Rice Noodles
2 tablespoons Toasted Sesame Oil
1 pound Baby Bok Choy
1 bunch Radish
Fresh Cilantro, to taste

Instructions

Step 1: Preheat the oven to 400°F (200°C). Prick the duck’s skin and fat all over, remove any excess fat flaps, and season the entire duck generously with kosher salt inside and out.
Step 2: Place the duck breast-side down on a wire rack set on a sheet pan. Put it in the oven and immediately reduce the temperature to 300°F (150°C). Roast for 3 hours and 45 minutes, turning the duck every 30 minutes.
Step 3: Increase the oven temperature to 420°F (215°C). Turn the duck breast-side up and roast until the skin is crisp and golden, about 20 to 30 minutes.
Step 4: Let the duck rest for 10 minutes. Remove the legs from the carcass and set them aside along with the carcass.
Step 5: Remove meat from the legs and shred. Pick off any remaining meat and skin from the carcass to use for stock.
Step 6: Add the duck bones, skin, and scraps to the chicken stock along with any collected duck fat (about 2 tablespoons) and all the roasting juices. Simmer for 30 minutes or until the stock is reduced to about half a quart.
Step 7: Season the reduced stock with kosher salt, cayenne pepper, garlic paste, and fresh ginger to taste. Simmer for an additional minute.
Step 8: Soak the rice noodles in boiling water for 3-5 minutes until tender. Drain and rinse, then toss with toasted sesame oil.
Step 9: Using a slotted spoon, remove all bones and solids from the stock. Add blanched and drained baby bok choy, simmer for 1 minute, then remove from heat and adjust seasoning if needed.
Step 10: Place the noodles in a large serving bowl. Top with sliced radish, shredded duck meat, and fresh cilantro. Ladle the hot duck stock over the top and serve immediately.

Tips & Variations

For extra flavor, marinate the duck overnight with garlic paste, ginger, and salt before roasting.
Swap baby bok choy with other greens like spinach or choy sum if unavailable.
Add a soft-boiled egg or a drizzle of chili oil for added richness and spice.

Storage

Store leftover soup and components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the greens and noodles. Noodles can become mushy if stored too long, so it’s best to add fresh noodles when reheating.