Spicy duck noodle soup

Next time you have leftovers from roasting a duck, turn them into this fresh tasting, fragrant soup from Tony Singh
Spicy duck noodle soup
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: medium


For the duck stock

  • 1 roasted duck, bones and skin only
  • 1 carrot, roughly chopped
  • 1 onion, quartered
  • 1 stalk celery, roughly chopped
  • 5 star anise
  • 1 cinnamon stick
  • 2.5 cm piece fresh root ginger, bashed
  • 1 whole garlic, cut across the middle
  • 1 red chilli
  • 6 black peppercorns
  • 1 dried bay leaf
  • 1 sprig thyme

For the soup

  • 750 ml - 1 litres duck stock
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 2-3 whole star anise
  • 150 g noodles
  • 1-2 tbsp shaosing wine
  • 2 tbsp soy sauce, or to taste
  • 1 tsp rice wine vinegar
  • 3 tbsp char sui sauce
  • about 150 g duck, meat from the roast, shredded
  • 250 g assorted vegetables, or your leftover vegetables, chopped,
  • 5 cm piece fresh root ginger, shredded and blanched in boiling water
  • 1 long red chilli, seeds removed and cut in strips
  • 2 spring onions, thinly sliced

To serve

  • handful coriander, chopped
  • toasted sesame seeds, optional

Tips and Suggestions

Char sui is a Chinese barbecue sauce which can be found in Oriental food stores.


1. For the stock: put all the ingredients in a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours. Strain and skim off the fat. You will need about 1 litre stock.

2. For the soup: pour the duck stock into a large saucepan and gently start to heat it up. In a piece of muslin, wrap the cinnamon and star anise and put in the stock to infuse. Season with a little salt and keep hot.

3. Cook the noodles according to the packet instructions. Meanwhile, stir the shaosing wine, soy sauce, rice wine vinegar, char sui sauce and the shredded duck meat into the duck stock and bring to a boil. When the duck is piping hot, drop in the assorted vegetables and shredded ginger and simmer gently until they are tender, or warmed through if you are using cooked vegetables.

4. To serve, drain then divide the noodles between your serving bowls and scatter the chilli and spring onion over them. Remove the muslin bag from the soup and pour the soup over the noodles. Sprinkle with chopped coriander and sesame seeds if you wish.

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