Duck Noodle Soup Recipe

Prepare and simmer broth

Rinse the duck carcass briefly under cold water to remove loose bits. In a large stockpot, place the carcass and pour in 3 liters (3000 ml) of cold water. Bring to a gentle simmer over medium heat. As it comes to a simmer, skim any foam or scum from the surface with a ladle.

Add ginger (smash and slice first), crushed garlic, halved onion, star anise, Sichuan peppercorns (if using), black peppercorns, soy sauce, fish sauce and rock sugar. Reduce heat to low so the liquid barely simmers (small bubbles). Partially cover the pot and simmer for 2 to 3 hours to extract flavor from the bones.

During simmering, check every 30 minutes and skim any additional fat or scum. After 2–3 hours, remove the carcass and large aromatics with tongs/ladle and strain the broth through a fine-mesh sieve into a clean pot to remove small solids. Taste and season with kosher salt (start with 2 tablespoons total included above) and adjust with more soy or fish sauce if needed. Keep warm over very low heat.

Prepare duck meat and vegetables

If you haven't shredded the cooked duck, remove any usable meat from bones and shred into bite-sized pieces. Reserve any rendered duck fat. If using raw shiitake, slice thinly. Halve baby bok choy lengthwise and rinse well to remove grit. Slice scallions, keeping whites and greens separate.

In a medium skillet over medium heat, warm 1 tablespoon duck fat or neutral oil. Quickly sauté the shiitake slices until softened and starting to brown, about 3–4 minutes. Add the shredded duck and toss just to warm through (1–2 minutes). Add a splash (about 1 teaspoon) of soy sauce if the duck needs seasoning. Keep warm.

Blanch the halved baby bok choy in boiling water for 30–45 seconds until bright green and tender-crisp; remove and plunge into cold water to stop cooking if not assembling immediately. Drain bean sprouts and set aside.

Cook noodles and assemble

Bring a separate pot of water to a boil and cook the noodles according to package instructions until just al dente. For fresh egg/wheat noodles this is typically 2–4 minutes; for dried rice noodles it may be 5–8 minutes. Drain and rinse briefly under hot water for wheat noodles to remove surface starch; for rice noodles, rinse with warm water. Toss the cooked noodles with 1 teaspoon sesame oil to prevent sticking.

Divide noodles among 4 large bowls (servings = 4). Place a portion of shredded duck, sautéed mushrooms, blanched baby bok choy, and a handful of bean sprouts atop each bowl of noodles. Ladle the hot duck broth over the noodles and toppings, dividing evenly. Sprinkle white pepper to taste and add scallion greens, cilantro and basil leaves if using. Serve with lime wedges and chili oil at the table so diners can adjust acidity and heat.

Storage and reheating: Cool leftover broth quickly, refrigerate up to 3 days or freeze up to 3 months. Reheat broth to a simmer before pouring over freshly cooked noodles. Keep noodles separate to avoid sogginess.