Ok, this
soup was not a planned thing. My better
half had gone out and got a Peking Duck from an Asian specialist store – I had
suggested that he get them to cut it up for putting in pancakes. They did that and also insisted that he take
the bones for use in a soup.
Ingredients:
Duck bones
Onion
Chilli
Ginger – a
knob
½ tsp
freshly ground Sichuan pepper
Salt (or
fish sauce) & Pepper
Mirin for a
touch of sweetness
Hokkien
noodles
Fresh chopped
herbs
Method:
Roast off
the duck bones drizzled with canola oil (or any neutral oil) and salt and
pepper.
When the
bones are good and golden, put them into a pot and add water, onion and the
knob of ginger. Boil for 2 hours.
Take out
the bones and ginger and then added the chilli, the noodles. When the noodles are ready – which will be
quick if you use fresh ones, add chopped herbs and check the soup to see if it
needs either or both of salt/sweet – add fish sauce and/or mirin to taste.
This soup
tasted really ducky despite there being no duck meat involved.
Hadn't heard of Hokkien noodles before. Are they like udon noodles?
ReplyDeleteVery interesting. My husband is a big fan of duck but he has never had duck soup! I am also not that familiar with Asian cooking so I do not recognize the ingredients. Glad your soup tasted ducky!
ReplyDeleteNoodles in soup are wonderful. We do t get much duck here but I like it, the few times I've had it.
ReplyDeleteI too am unfamiliar with Hokken noodles, but I like the idea of using the duck bones for soup.
ReplyDeleteI'm picturing your better half in the store while they keep trying to hand him the bag of bones, as he's thinking what the heck is my wife going to do with these! :D
ReplyDeleteThis is interesting indeed.
ReplyDeleteLooks like a quick and tasty soup!
ReplyDeleteThank's for such great recipe! It's one of my fav soups, and I will try to make it)
ReplyDelete