Friday, September 15, 2017

Peking Duck Noodle Soup

One of our favourite dishes to order at a Chinese restaurant is the Peking Duck. This dish is frequently ordered in two courses to make the most out of the bird - the crispy skin is wrapped up in a thin flour pancake and eaten with a sweet bean sauce, while the fragrant meat is stir fried with crunchy vegetables and wrapped up in a fresh lettuce leaf. 

Less frequently ordered is the third course - a soup made from the duck bones. The roasted bones impart a smoky flavour to the soup and is sometimes served with tofu and Chinese cabbage. At Quanjude (the Peking Duck restaurant in Beijing), the bones from all of their ducks are cooked for a long time to create a flavoursome soup. 

Chop the duck bones so they fit in your pot
If you don't order this third course, most restaurants will let you take the roast duck carcass home. I usually go for this option as it leaves room for a different menu item, and it provides the base for an easy meal later on in the week. Creating the broth is as simple as cooking the duck bones in boiling water for an hour and enjoying the lovely aroma that wafts through the house. 

Peking Duck Noodle Soup Ingredients:
bok choy, duck meat (from the carcass), noodles, and bone broth
Instead of making a soup to accompany a meal, I like to add noodles to the broth to create a hearty one pot meal. There is usually a lot of meat left on the carcass which, too, can be used as part of the dish. What I like about this dish is that there are no limits to what you can add - the ingredients I have listed are merely what I had on hand at the time.

You can use any noodles, but these are my fave
You can also use any kind of noodles, although I think the firmer types like egg noodles are the most suitable. My favourite are these Taiwanese style noodles which have a chewy texture and hold up well in the broth. A thin pasta, such as spaghettini, would also work well.

Do you like Peking Duck? Have you ever had the third course?

Peking Duck Noodle Soup  (Serves 2)


1 Peking Duck carcass
10 cups cold water
salt to taste
1/2 packet Taiwan style noodles
2 bok choy
marinated eggs and other noodle toppings to serve (optional)


1. Break down the duck carcass in to smaller pieces and place into a large pot.
2. Add cold water to the pot and bring to the boil. Once the pot starts boiling, reduce the heat and let the stock simmer for one hour.
3. Remove the duck bones and set aside to cool. Add noodles to the boiling stock and cook according to packet instructions.
4. While the noodles are cooking, carefully remove any duck meat from the bones and set aside as a noodle topping.
5. When the noodles are almost cooked through, add in bok choy leaves to cook for the last minute or two. 
6. Add salt to taste.
7. Place noodles, bok choy, and duck meat in a large bowl, along with any other toppings you have chosen.
8. Ladle the hot broth over the other ingredients and serve.

1 comment:

  1. We've never been given it as a third course but we've been given it as our second course and really liked it. It really depends on the weather though. I love the lettuce cups though! :D