Duck Soup with Coriander & Noodles
Using purchased Chinese roast duck makes this Duck Soup with Coriander and Noodles not only quick and easy to make, but gives it an authentic flavour.
Preparation time: 5-10 minutes
Cooking time: 20 minutes
1 whole Chinese roasted duck
3 sticks lemongrass
1 bunch coriander (cilantro), roots and leaves
2 litres (4 pints) chicken stock or water
5cm (2in) root ginger, peeled and chopped
6 fresh kaffir lime leaves, bruised
1 star anise
6 bunches Asian greens e.g. baby bok choy, washed and roughly chopped
1 tablespoon (20ml) fish sauce
1 teaspoon (5 ml) sesame oil
600 g (1 1/3 lb) thin egg noodles
1/2 bunch green onions (shallots)
- Pre-heat oven to 170°C (300°F, Gas Mark 3).
- Take the duck meat off the bone and set aside. Roughly chop carcass and put in a large saucepan. Peel lemon grass and chop only the white part near the root end and then crush slightly with the side of the knife. Finely chop coriander root. Place in saucepan with the chicken stock or water, duck bones, ginger, lime leaves and star anise and simmer over medium heat for 15 minutes or longer if you have time.
- Meanwhile, place duck meat skin side up on a baking sheet and roast for 15 minutes or until hot, golden and the fat has run out. Drain on kitchen towel and cut meat on a diagonal into 2-3cm (1in) strips. Keep warm.
- Strain stock into a clean pan, return to the boil and add Asian greens. Season with fish sauce and sesame oil. Taste to see if soup needs a little more fish sauce or perhaps a pinch of sugar. Add noodles and simmer 1-2 minutes or until warm.
- Ladle into large shallow bowls and place roasted duck on top. Sprinkle with green onions (shallots) and coriander leaves. Serve immediately.
Wine: These are somewhat unusual flavours, but like most soups will be complemented by a sherry.
Recipe from Lyndey Milan. The Best Collection. (New Holland 2009, 2013)