Duck Noodle Soup With Shrimp Recipes

CHINESE DUCK NOODLE SOUP

Steps:

• Set the broth in a pot and bring it to a bare simmer. Add the ginger and the star anise if using. Add soy sauce to taste.
• Trim the mustard greens to pieces about 4 to 6 inches long. Remove the thickest part of the stalks.
• Bring another pot of water to a boil, and add enough salt to make it taste like the sea. Get a bowl of ice water ready. Boil the mustard greens for 2 minutes, then plunge into the ice water to chill. Remove the greens and lay them on a kitchen towel.
• Now boil the noodles in the same pot; usually this takes 5 minutes, but follow the instructions on the package. Move the noodles to the bowl of ice water to stop them cooking. When they are cold, drain off all the water.
• Carve the roast duck. Carve off the breasts, then slice them. Carve off the legs and wings. If using a wild duck, leave them whole. If using a farmed duck or goose, separate the thigh from drumstick of the leg, and the wing at its joints. Pull of the crispy, lacquered skin from the carcass and cut into bite-sized pieces.
• To serve, put noodles in everyone's soup bowl. Arrange some mustard greens on one side. Sprinkle with chopped green onion and drizzle some sesame oil on top. Arrange some duck, skin side up, on the opposite side to the greens. The moment you are ready to serve, ladle in the hot broth, taking care not to serve the pieces of ginger or anise pods.

PEKING DUCK NOODLE SOUP

Steps:

• For the broth: In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
• For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
• To serve: Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.

PEKING DUCK NOODLE SOUP

Steps:

• For the broth:.
• In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
• For the duck soup:.
• Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
• To serve:.
• Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.

DUCK NOODLE SOUP WITH SHRIMP

Steps:

• 1. Heat the stock and soy sauce in a large saucepan and braise the duck legs over low to medium heat until the meat is tender, about 45 minutes to 1 hour. Set the duck legs aside and strain the broth into a clean saucepan. 2. Heat the canola oil in a skillet and sauté, the duck legs over medium-high heat until brown and crispy. Meanwhile, bring the broth to a boil and add the shrimp, scallions, bok choy, gai choy, mushrooms, and bean sprouts. Reduce the heat and simmer until the mushrooms are tender, about 3 minutes. Add the noodles and reheat briefly. 3. To serve, ladle the soup into bowls, distributing the noodles, seafood, and vegetables evenly, and put a duck leg in each bowl. Garnish with the julienned bell peppers and chives.