Roast Duck Noodle Soup

There’s something special about leftovers. Maybe it’s the relaxed, casual approach to the meal, or perhaps the freedom to get creative without expectations. This roast duck noodle soup from British-Vietnamese chef Thuy Pham (@chef_thuy_pham) transforms leftovers into a flavourful, comforting dish, perfect for enjoying on a chilly winter day! It makes full use of a duck carcass to create a rich and comforting broth. After trying this recipe, you won’t throw out a roast chicken or duck carcass again!

Thuy Pham-Roast duck noodle soup

Equipment

  • Large stock pot (approx. 6 litres)
  • Chopping board
  • Knife

Ingredients

Broth

  • 1 whole duck carcass (including wings and skin)
  • 2.5 litres water
  • 6 shallots
  • 5 carrots
  • 100 g ginger
  • 20 g cinnamon (or 1 large stick)
  • 12 star anise
  • 8 lime leaves
  • 2 sticks lemongrass
  • Half a cabbage
  • 70 ml fish sauce
  • 30 g rock sugar or granulated sugar
  • 2 tsp sea salt
  • 1 tbsp vegetable oil
  • 2 tbsp duck fat (optional)

Other

  • 400 g noodles of your choice, prepared as per package instructions

Garnish

  • 2 red onions, finely sliced
  • 10 g chives, finely chopped
  • 10 g coriander, finely chopped
  • 10 g dill, roughly chopped
  • 1 lime, cut into 8 wedges
  • 2 red chillies, sliced
  • 4 tsp chilli oil (optional)
  • Leftover duck meat, shredded
     

Method

  1. In a pan, heat 1 tbsp vegetable oil. Add the ginger, lemongrass, and shallots, charring them for about 5 minutes per side. Add the star anise and cinnamon, cook for a further 2 minutes, then set aside.
  2. In a large pot, add the water and duck carcass (including wings and skin). Bring to a boil over a high heat for 5-6 minutes, skimming off any impurities.
  3. Add the cabbage, carrots, and all the charred ingredients to the pot. Partially cover with a lid, leaving a small gap, and reduce the heat. Simmer for 45 minutes.
  4. Strain the broth; discard the solids. Return the broth to the pot and add salt, rock sugar, fish sauce, and duck fat (if using).
  5. Place the prepared noodles in individual bowls. Add any leftover duck meat and desired garnishes.
  6. Pour the piping-hot broth over the noodles, add a squeeze of lime, and drizzle with chilli oil for an extra kick if desired. 
  7. Enoy!
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