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http://www.lifestylefood.com.au/recipes/3687/peking-style-duck-udon-noodle-soup

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Peking Style Duck Udon Noodle Soup

Ingredients

  • 2 duckfillets, skin on

  • for the peking duck sauce/marinade

  • 1/2 tsp chinese five-spice powder

  • 1 tbsp sesame oil

  • 3 tbsp hoi sin sauce

  • 3 tbsp brown sugar

  • 3 tbsp water

  • 1 tbsp dark soy sauce

  • for the noodle soup base-

  • 2 dried shitake mushrooms, soaked in hot water for 20 minutes

  • 1 litre chicken stock

  • 100g (4oz) chinese leaf, shredded

  • 1 tbsp light soy sauce

  • 1 tbsp rice wine

  • 1 tbsp rice vinegar

  • 200g (8oz) flat udon noodles, cooked

  • 3 spring onions, chopped on the diagonal

  • 40g (2oz) bean sprouts

  • salt and freshly ground black pepper

  • 1 large handful of coriander, roughly chopped

Method

  • 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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