Special Duck Noodle Soup

by Sunitha Fernandez
Duck with noodles and other ingredients
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Votes: 1
Rating: 4
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Cuisine Chinese
Prep Time 30 minutes
Servings
people
Ingredients
  • Boneless duck(skinless and chopped) - 2 cups
  • Onion(chopped) - 1 no
  • garlic(chopped) - 1 no
  • Ginger(sliced) - 1cm
  • Black peppercorns(crushed) - 4 nos
  • Cloves(Grambu) - 4 nos
  • Star anise - 2 nos
  • Pepper powder(As reqd) -
  • Carrot(peeled and grated) - 1 no
  • Celery stalk(chopped) - 1 no
  • Baby Corn(chopped) - 100 g
  • Spring onions(finely chopped) - 2 nos
  • Dried rice vermicelli noodles - 115 g
  • Water - 3 litres
  • Salt(As reqd) -
Cuisine Chinese
Prep Time 30 minutes
Servings
people
Ingredients
  • Boneless duck(skinless and chopped) - 2 cups
  • Onion(chopped) - 1 no
  • garlic(chopped) - 1 no
  • Ginger(sliced) - 1cm
  • Black peppercorns(crushed) - 4 nos
  • Cloves(Grambu) - 4 nos
  • Star anise - 2 nos
  • Pepper powder(As reqd) -
  • Carrot(peeled and grated) - 1 no
  • Celery stalk(chopped) - 1 no
  • Baby Corn(chopped) - 100 g
  • Spring onions(finely chopped) - 2 nos
  • Dried rice vermicelli noodles - 115 g
  • Water - 3 litres
  • Salt(As reqd) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing duck noodle soup, boil the beef in water.
  2. Add onion, garlic, ginger, peppercorns, cloves, star anise and a pinch of salt. Allow it to simmer until the duck is cooked.
  3. Strain the duck reserving about 1.25 liters stock, discarding any flavoring ingredients
  4. Return the stock to the rinsed-out pan with the carrot, celery, baby corn and spring onions. Allow it to cook.
  5. Toss in the duck and noodles into the pan. Allow it to simmer till the noodles are soft.
  6. Sprinkle pepper powder and remove it from the flame.
  7. Special duck noodle soup is ready. Serve hot.
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1 comment

curryadmin
NCM September 20, 2012 - 3:34 am

Hi Sunitha. Your recipe seems very interesting except for one very important thing. The first line mentions that to make duck soup ,we should boil BEEF!!! I also suggest that the stock is never thrown out with the nutrients, perhaps a lesser amount of water can be used.

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