Best 4 Chinese Barbecued Duck Soup Recipes

CHINESE BARBECUED DUCK SOUP

Steps:

• Remove all the meat from the duck carcass reserving the bones. I remove as much fat as I can, and most of the skin, however the skin is really tasty so I like a bit of it in there. Shred the meat and refrigerate.
• Pour the stock into a saucepan, then add the bones, garlic, ginger, coriander sprigs, lime rind and chillies. Bring to the boil, then reduce the heat and simmer for an hour.
• Strain and return stock to the saucepan.
• Add the shredded meat, baby bok choy and brocolli to the stock, bring to the boil and cook for about 3 minutes.
• Meanwhile, heat the noodles according to directions (mine had boiling water poured over them, then stood for 30 seconds before being drained).
• Divide noodles between 4 bowls, top with bean shoots.
• Squeeze lime juice into soup, ladle the soup into the bowls and top with fresh coriander.

CHINESE-STYLE BARBECUED DUCK

Steps:

• Prick the skin of the duck all over with a fork, particularly around the breast. Combine the hoisin, soy sauce, mirin, honey, sesame oil, chili oil, garlic and ginger in a small saucepan over low heat. Simmer slowly for 5 minutes. Place the duck in a shallow dish, add half of the hoisin mixture and turn to coat well. Marinate several hours or overnight, turning the duck frequently.
• Preheat the oven to 425 degrees. Place the duck on a rack in a shallow roasting pan and cover with aluminum foil. Discard the marinade from the duck. Roast for 30 minutes. Remove the foil and prick the duck again.
• Continue roasting, uncovered, until the juices run slightly pink when pricked in the thickest part of the thigh, about 30 minutes longer. Let stand for 10 minutes. Stir the orange juice into the remaining hoisin mixture. Carve the duck and serve, passing the sauce for dipping.

HEARTY DUCK AND WILD RICE SOUP

Steps:

• Cut the duck into serving pieces. Crack the backbone in half lengthwise. Cut away and discard any peripheral fat from the duck pieces. Sprinkle the pieces with salt and pepper.
• Heat a heavy kettle and add the duck pieces skin side down. Add as many pieces in one layer as the kettle will hold. Cook these pieces until they are nicely browned, about four or five minutes. Continue until all the pieces are browned. As the pieces are cooked, strain off and discard the fat.
• Return all the pieces to the kettle and add the onion, coarsely chopped carrot and garlic and cook three minutes, stirring constantly.
• Add the broth and bring to the boil. Simmer about one hour or until the liquid is reduced to about six cups. Skim off any scum and fat from the top as it accumulates.
• Remove and reserve the meaty duck pieces, such as legs, breast, thighs and so on. Discard the bony parts, such as the backbone.
• Strain the six cups of duck soup into a saucepan and bring to the simmer.
• Remove the meat from the reserved duck pieces and cut it into small dice. There should be about two cups of meat.
• Cut the mushrooms into small squares. There should be about two cups.
• Put the mushrooms, diced meat, wild rice, leeks and carrots into a kettle and pour the hot soup over them. Let simmer about two minutes. Serve piping hot.

BBQ DUCK AND RAMEN SOUP

Steps:

• Combine stock and water into saucepan and heat till liquid is simmering.
• Add, galangal, chillies and lime juice to saucepan.
• Bruise lemon grass and coriander (to release flavour), and add to saucepan.
• Simmer liquid for 20 minutes.
• Strain liquid, and return to saucepan.
• Heat liquid with duck and shallots.
• Boil Ramen noodles in separate saucepan for 3-5 minutes or till tender.
• Drain noodles.
• Add noodles and bak choy (optional the bak choy) to soup stock and simmer for 5 minutes.
• Ladle soup to serving bowls, garnishing with bean sprouts, chilli strips and coriander.
• Add salt and pepper to taste (I don't think it's needed).
• Enjoy hot.