Description
This Duck Soup with Rice Noodles and Baby Bok Choy is a comforting and flavorful dish featuring tender roasted duck, aromatic homemade duck stock, and fresh vegetables. The rich broth is infused with ginger, garlic, and a hint of cayenne, complemented by silky rice noodles, crisp bok choy, and fresh radishes, making a perfect balance of textures and tastes.
Ingredients
Scale
Duck and Stock
- 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)
Noodles and Vegetables
- 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)
Instructions
- Prepare the Duck: Preheat the oven to 400°F (200°C). Prick the skin and fat of the whole duck all over to release fat, remove excess fat flaps, then season generously inside and out with kosher salt.
- Initial Roasting: Place the duck breast-side down on a wire rack over a sheet pan. Put into the oven and immediately reduce temperature to 300°F (150°C). Roast for 3 hours and 45 minutes, turning the duck every 30 minutes to ensure even cooking.
- Crisp the Skin: Increase oven temperature to 420°F (215°C) and roast the duck breast side up for 20-30 minutes until the skin is very crisp and golden brown.
- Rest and Carve: Let the duck rest for 10 minutes. Remove the legs from the carcass and keep them together with the carcass for stock preparation.
- Shred Meat: Remove meat from the legs, shred it, and remove the skin and remaining meat from the carcass to use in the duck stock.
- Make Duck Stock: Add the duck bones, skin, and scraps to 1 quart of chicken stock along with all roasting juices and 2 tablespoons of duck fat. Simmer for 30 minutes or until reduced to half a quart.
- Season Stock: Season the reduced stock with kosher salt, cayenne pepper, garlic paste, and fresh ginger to taste. Simmer for an additional minute to infuse flavors.
- Prepare Noodles: Soak rice noodles in boiling water for 3-5 minutes until soft. Drain, rinse with cold water, and toss with toasted sesame oil to prevent sticking.
- Add Vegetables to Stock: Using a slotted spoon, remove all bones and solids from the stock. Add blanched, shocked, and drained baby bok choy to the stock and simmer for 1 minute. Remove from heat and adjust seasoning if needed.
- Assemble the Soup: Place the sesame oil-coated rice noodles into a large serving bowl. Top with shredded duck meat, sliced radish, and fresh cilantro. Ladle the hot duck stock with baby bok choy over the top and serve immediately.
Notes
- Pricking the duck skin allows rendered fat to escape, resulting in crispier skin.
- Turning the duck during roasting ensures even cooking and moisture retention.
- Blanching and shocking baby bok choy keeps it vibrant green and tender-crisp.
- Adjust the amount of cayenne pepper to control the soup’s spiciness.
- Use toasted sesame oil for a nutty aroma complementing the duck flavor.
- Leftover duck meat can be stored for sandwiches or salads.
- Prep Time: 20 minutes
- Cook Time: 4 hours 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Asian
Keywords: duck soup, rice noodles, baby bok choy, roasted duck, homemade duck stock, Asian soup, savory soup, comforting soup
