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Peking Style Duck Udon Noodle Soup



  • 1.

    For the Duck-

  • 2.

    Pre-heat the oven to 200

  • 3.

    Place all of the ingredients into a bowl and mix well.

  • 4.

    Marinate for 20 minutes or as long as you can - preferably over night.

  • 5.

    Heat a pan until just warm then place the duck skin side down and cook for 8 to 10 minutes until golden brown.

  • 6.

    Turn up the heat and turn over the duck and cook for 1 minute.

  • 7.

    Place in the oven for 10 to 15 minutes.

  • 8.

    Remove from the oven and rest for 5 minutes, then slice.

  • 9.

    For the Noodle Soup-

  • 10.

    Place the chicken stock into a saucepan and bring to the simmer.

  • 11.

    Add the shitake mushrooms and the chinese leaf.

  • 12.

    Add the light soy sauce, rice wine and rice vinegar.

  • 13.

    Add the udon noodles to the pan and bring to the boil.

  • 14.

    Add chopped spring onions, bean sprouts and coriander.

  • 15.

    To Serve-

  • 16.

    Ladle some of the noodle soup into a bowl, and place the duck breast on top and garnish with a few coriander sprigs.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Peking Style Duck Udon Noodle Soup.


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