Dim sum duck noodle soup

Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Where there’s dim sum, there’s duck soup to be had. The Chinese would use their special roast duck for this - I give you a to-do-at-home quick version: steam it, then roast it, and it tastes the part. Cook it well before. There again, you could buy a ready-cooked half portion of roast duck from your local take-out and settle with that. I would.


  • 4 duck legs
  • 3 tsp Five-spice powder
  • salt
  • 2 tbsp soy sauce
  • 1 tbsp runny honey
  • 2 tsp sesame oil
  • 200 g egg noodles or other noodles
  • 1.5 litres Asian chicken stock
  • 2 tbsp oyster or hoisin sauce
  • 4 spring onions, chopped
  • ¼ iceberg lettuce, roughly sliced or a bunch of watercress


Rub each duck leg with the five-spice and some salt, then mix the soy with the honey and 1 tsp sesame oil and rub this all over the legs too. Tightly wrap each leg in clingfilm, then steam in a steamer for 35 minutes. Leave to cool. The duck can now be stored in its wrapping for two days in the fridge if you wish. Unwrap the legs, lay on a roasting tray, and roast in a 200°C/400°F/Gas 6 oven until crisped up - about 25 minutes. Once cooled a tad, shred the meat - or if you’re a dab hand with the cleaver, chop it into chunks. Again, this can be done much earlier, as the soup stock will reheat all. When hungry, cook the noodles according to the packet, strain and keep on one side. Then heat the stock with the remaining sesame oil and the oyster sauce until bubbling. Divide the cooked noodles, spring onions, greenery and duck between four bowls, then ladle in the hot broth and serve.