Duck Noodle Soup
Try this delicious noodle soup full of our favourite Eastern flavours and textures. We use the half aromatic duck for this but you can use any leftover roast duck, or it also works well with chicken.
- 1 Gressingham half aromatic duck
- 150g rice vermicelli noodles
- 1 tbsp vegetable oil
- 1 thumb-sized piece ginger, peeled and finely sliced
- 1 clove of garlic, peeled and finely chopped
- 2 spring onions, finely sliced
- 1 litre chicken stock (homemade or from bouillon)
- 1½ tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 pak choi, quartered lengthways
- 1 red chilli, finely sliced
- 1 spring onion, finely sliced
- Preheat the oven to 200°c or 180°c fan. Remove any packaging from the aromatic duck, place it on a baking tray and cook in the preheated oven for 30 minutes.
- While the duck is cooking, prepare the soup. First, cook the noodles as per the packet instructions, refresh them in cold water then drain and set aside.
- Heat the oil in a deep pan then gently fry the ginger, garlic and spring onions until softened. Pour in the hot chicken stock, oyster sauce and soy sauce then simmer on a low heat until the duck is ready. Season to taste.
- When the duck has roasted, remove it from the oven and shred the meat from the bones with two forks. Bring the soup up to boil and blanch the pak choi for 2 minutes, then remove carefully with tongs. Do the same with the noodles.
- Now divide the noodles and pak choi between two warm bowls and top with the shredded duck.
- Ladle over the hot soup then garnish with the chilli and spring onions.