Beijing Duck Noodle Soup
Aromatic broth infused with star anise and ginger, topped with silky duck and chewy noodles. A showstopping one-pot meal that tastes like it took all day but comes together in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Bring a large pot of water to boil. Add duck legs and blanch 3 minutes to remove surface impurities. Drain and rinse under cold water.
Step 2
Smash ginger with the side of a knife. Add duck, stock, ginger, white scallion parts, and star anise to the pot.
Step 3
Bring to a boil, then reduce heat to medium-low. Skim foam from the surface. Cover and simmer 25 minutes.
Step 4
Add soy sauce, vinegar, and rock sugar. Stir until sugar dissolves. Taste and adjust seasoning.
Step 5
Remove duck legs with tongs. Let cool 5 minutes, then shred meat from bone, discarding skin and bone.
Step 6
Strain broth through a fine sieve into a clean pot. Discard ginger, scallion, and star anise.
Step 7
Bring broth to a simmer over medium heat. Add mushrooms and bok choy. Cook 4 minutes until greens wilt.
Step 8
In a separate pot, boil salted water. Cook noodles per package directions until tender. Drain and divide among bowls.
Step 9
Return shredded duck to broth and stir gently to warm through, about 1 minute.
Step 10
Ladle hot broth with duck, vegetables, and mushrooms over noodles. Drizzle with sesame oil.
Step 11
Top with green scallion pieces and cilantro. Serve immediately.
Tools you’ll need
- large pot (6-8 quart)
- fine sieve or mesh strainer
- tongs
- wooden spoon
- knife
- cutting board
- soup bowls (4)
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