Chinese duck noodle broth
- Published: 29 Feb 08
- Updated: 18 Mar 24
A whole duck is used to make this fragrant, comforting duck and noodle broth, giving the stock incredible richness and flavour. Freeze in batches for when you need a nourishing pick-me-up.
Wondering what other Chinese recipes you can make with a whole duck? Try Ching He Huang’s authentic Peking duck recipe – perfect for a Chinese New Year feast.
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Serves 8 -
Takes 20 minutes to make and about 3½ hours on the hob
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Recipe from March 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 466kcals
- Fat
- 15.4g (4.5g saturated)
- Protein
- 44g
- Carbohydrates
- 43.2g (5.5g sugars)
- Salt
- 3.5g
delicious. tips
To freeze: freeze the cooked duck in the finished broth. Thaw, reheat, then add the noodles and pak choi to serve.
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