Roast Duck Leg Soup Noodles

Try our delicious Roast Duck Leg Soup with Noodles, a perfect mid-week winter warmer.

Servings
Serves: 2
Prep
60-120 Mins
Cook
25 Mins

Ingredients

  • 1 thumb sized piece ginger
  • 2 spring onions
  • 1 ½ tbsp oyster sauce
  • 1L fresh chicken stock
  • Pinch salt
  • 2 nests of dry extra thin egg noodles
  • 2 pak choi

The Marinade

  • 2 tsp five spice
  • 50ml Shao Xing rice wine
  • 1 thumb sized piece of ginger, peeled and finely sliced
  • 2 spring onions
  • 1 tsp sea salt

The Glaze

  • 4 tbsp honey
  • 3 tbsp red wine vinegar
  • 2 tbsp hot water
  • 1 tsp salt
  • ½ tsp dark soy sauce

Method

Preparation

  1. Blanch the duck legs for 3-4 minutes in boiling water and then drain and cool under running cold water.
  2. Rub ‘The marinade’ all over the duck legs, cover with cling film and then place in the fridge to chill for at least 1-2 hours (ideally overnight).
  3. Soak the egg noodles in hot water for 3-4 minute and then drain through a sieve and place on a clean tea towel to dry through.
  4. Finely slice the ginger and roughly chop the spring onion. Slice the pak choi into quarters lengthways.

Cooking

  1. Preheat the oven to 200°C and then brush ‘the glaze’ over the duck legs and roast the duck for 15 minutes making sure you baste it with more glaze a couple of times. After the 15 minutes, increase the temperature to 220°C and cook for 10 minutes.
  2. Whilst the duck is roasting, fry the ginger and spring in a saucepan and then add the chicken stock and oyster sauce and bring to a boil for 10-15 minutes. Season to taste with a little salt.
  3. To finish the dish, blanch the noodles in the boiling soup for 1-2 minutes and then place in a bowl. Next blanch the pak choi for 1 minute and place over the top of the noodles. Lastly, once the duck is cooked, chop into pieces and place over the top of the noodles. Pour the hot soup over the top to serve. Garnish with spring onion or coriander
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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.