Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”
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Duck and noodles – what’s not to like about that ? 🙂
Since I prepare roast duck often, duck soup is naturally on the menu just as much. Even just a few bones, skin, scraps, innards and the neck from one duck, added to chicken or vegetable stock and seasoning, is enough to prep a rich, tasty soup. Any veggie, pasta, even rice thrown-in, and you’ll be rewarded with a tasty and economical meal. You can also strain the stock and use it to fix a great congee for breakfast, just add some scallions and fried shallots and voilà, another satisfying quickie. ( Meal, that is ! ) 🙂
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Bon Appétit ! Life is Good !
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Click here for ROAST DUCK – PART ONE – “DUCK WITH DIRTY NOODLES”
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Click here for more Duck on ChefsOpinion
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Click here for more Soup on ChefsOpinion
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Click here for Congee on ChefsOpinion
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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”
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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”
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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”
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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- for recipe and instructions for “Roast Duck”, click on the link on this page
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- for recipe and instructions for “Roast Duck”, click on the link on this page
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- for recipe and instructions for “Roast Duck”, click on the link on this page
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- for recipe and instructions for “Roast Duck”, click on the link on this page
-
- for recipe and instructions for “Roast Duck”, click on the link on this page
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- for recipe and instructions for “Roast Duck”, click on the link on this page
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- remove the meat from the legs and shred, remove the skin and all remaining meat from the carcasse and use to make the duck stock
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- add the duck bones, the skin and scraps to 1 qt chicken or vegetable stock, add all the juices and 2 tblsp duck fat that have collected when roasting the duck(see pick next to the roasted whole duck) simmer for 30 minutes or until there is 1/2 qt stock left
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- when the stock is reduced, season with kosher salt, cayenne pepper, garlic paste and grated ginger to taste, simmer another minute
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- meanwhile, soak 8 oz rice sticks in boiling water for 3-5 minutes or until soft enough to eat
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- when the noodles are soft, drain and rinse, then stir with 2 tblsp toasted sesame oil
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- with a slotted spoon, remove all bones and solids
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- add 1 lb blanched, shocked and drained baby bok choy, simmer for 1 minute, remove from heat, check/adjust seasoning
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- place the noodles in a large serving bowl
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- top with 5 ea finely sliced red radish, the shredded duck meat and fresh cilantro, add the duck stock
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- Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”
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- Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”
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- Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”
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- Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”
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- Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”
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- Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”
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- Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”
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ChefsOpinion 
Great way to eat all of the duck.
LikeLiked by 1 person
Stefan,
I usually do the same with chicken and goose 🙂
Cheers !
LikeLiked by 1 person
I like the addition of the thinly sliced raw radish. I’ll be doing that too 🙂
LikeLiked by 1 person
Hi John,
I add sliced radishes to many soups. I like the texture, taste, and color 🙂
Cheers !
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