Duck Broth with Noodles, Scallions, and Radish

Name: Duck Broth with Noodles, Scallions, and Radish
Yield: Makes 3½ cups (875 ml); 4 first-course servings
Cuisine: American
Ingredients: 4 cups (1 l) Duck Stock; 1 teaspoon freshly ground black pepper; 3 medium radishes, very thinly sliced, blanched for 15 to 20 seconds in boiling water, and plunged into a bowl of ice water; 3 medium bunches scallions, trimmed, white and green parts separated, each cut across into 1-inch (2.5-cm) lengths; ¼ pound (120 g) vermicelli or thin egg noodles, cooked and drained; 1 teaspoon kosher salt

Preparation info

Makes 3½ cups 875 ml ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

A simple and delicious SOUP that is quickly made when the stock is on hand, which it will be if the duck is roasted my way in Roasting. Duck stock is easily made any time a duck has been roasted, no matter what the method.

Ingredients

4 cups (1 l) Duck Stock
3 medium bunches scall

Asia
Americas
United States
China
Starter
Soup

Method

In a medium saucepan, bring the stock to a boil. Stir in the scallion whites and cook at a lively simmer for 5 minutes. Reduce the heat to medium and stir in the noodles, salt, and pepper.

Just before serving, stir in the scallion greens. Place 3 radish slices in each of six small bowls and pour in the soup.