Duck and Noodle Soup



  • 1 pound dried rice-stick noodles
  • 5 cups low-sodium beef broth
  • 5 cups water
  • 6 scallions (2 halved, 4 sliced)
  • 4 slices fresh ginger, smashed
  • 2 whole star anise
  • 3 black peppercorns
  • 3/4 teaspoon salt, divided
  • 2 duck breast halves (2 lbs)
  • 1/4 teaspoon black pepper
  • 1 1/2 cups fresh mung bean sprouts


1. Bring a large pot of water to boil. Add noodles. Boil until tender (4 minutes). Rinse under cold water; drain. Set aside.

2. Add to pot broth, water, scallion halves, ginger, anise, peppercorns, and 1/2 tsp salt. Boil, then let simmer.

3. Put a large ovenproof skillet in center of oven; heat to 400°F. Pat duck dry. Using tip of knife, score skin in a crosshatch, being careful not to cut into duck; season with 1/4 tsp salt and pepper. Roast, skin down, in skillet until meat thermometer registers 165°F (about 30 minutes).

4. Turn on broiler. Drain fat, turn duck over, and broil 6 inches from heat until skin is golden (2 minutes). Transfer duck to cutting board; let rest 10 minutes. Slice.

5. Strain broth. Return to pot, add sprouts; boil 5 minutes. Arrange noodles, duck, and sliced scallion in bowls. Ladle broth over them. Serve.

  • Prep Time:
  • Cook Time:

  • Serve with: fresh cilantro, basil, and mint leaves.
  • Yield: Makes: 8 servings (serving size: 1 1/4 cups broth, 3/4 cup noodles, 2 1/2 oz duck)

Nutritional Information

Calories per serving: 416
Fat per serving: 10.3g
Saturated fat per serving: 2.8g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1.7g
Protein per serving: 28g
Carbohydrate per serving: 50g
Fiber per serving: 3g
Cholesterol per serving: 116mg
Iron per serving: 7mg
Sodium per serving: 362mg
Calcium per serving: 48mg

Good to Know

The herbs and spices in this broth not only add copious amounts of flavor but will also soothe your stomach.