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Description
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.
Ingredients
US|METRIC
8 SERVINGS
- 1.8 kilograms duck (whole, cut into 4, ask your butcher to do this for you)
- 2 liters fresh chicken stock (home-made or good-quality)
- 100 mL light soy sauce
- 75 mL Chinese cooking wine
- 2 Tbsp. soft brown sugar (dark)
- 6 garlic cloves (sliced)
- 1 red chilli (split in half lengthways)
- 5 cms fresh ginger (piece, sliced)
- 5 star anise
- 1 cinnamon stick (broken in half)
- 1 Orange
- 400 grams medium egg noodles (dried)
- 4 pak choi (trimmed and roughly torn)
- spring onion
- fresh coriander
- lime wedges
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NutritionView More
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1250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1250Calories from Fat840 |
| % DAILY VALUE |
| Total Fat93g143% |
| Saturated Fat30g150% |
| Trans Fat |
| Cholesterol220mg73% |
| Sodium1280mg53% |
| Potassium990mg28% |
| Protein41g |
| Calories from Fat840 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber4g16% |
| Sugars9g |
| Vitamin A10% |
| Vitamin C50% |
| Calcium10% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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