Name: Chinese Duck and Noodle Soup
Yield: Makes 6 first-course or light main-course servings
Ingredients: 1 pound fresh Chinese egg noodles, fettuccine, or linguini; 2 quarts cold brown duck broth (see page 8), chicken broth, or water; 6 duck legs; 4 tablespoons dark soy sauce, preferably a Japanese brand, plus more to taste; 3 tablespoons vegetable oil; 3 cloves garlic, peeled, chopped fine, and crushed to a paste with the side of a chefs’ knife; 2 teaspoons dark sesame oil, preferably a Japanese brand; 2 tablespoons freshly grated ginger (see Note); Freshly ground black pepper; 5 scallions, including the greens, sliced thin

Preparation info

Makes
6
first-course servings

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

One of the great things about Asian soups, especially Chinese soups, is the ease with which a little broth and seasoning can be turned into a complete meal, just by adding noodles. This is such a soup, inspired in part by soups I’ve eaten in Asian noodle shops and in part by its well-loved American cousin, chicken noodle soup. My knowledge of Chinese cooking is skimpy, but with a few Chinese ingredients, I’m able to make a Chinese-seeming soup out of just about anything. The secret ingredie