Peking Duck Noodle Soup

Try Chuck's Peking Duck Noodle Soup in a rich and tasty broth with the perfect amount of spice.
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  • Level: Easy
  • Total: 3 hr 55 min
  • Prep: 25 min
  • Inactive: 15 min
  • Cook: 3 hr 15 min
  • Yield: 4 servings
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3 tablespoons vegetable oil

Bones from 1 duck

1 onion, chopped

2 celery stalks, chopped

2 carrots, chopped

2 inches fresh ginger, sliced

1 clove garlic, minced

1 teaspoon black peppercorns

1 teaspoon Szechuan peppercorns

2 kaffir lime leaves

Salt and pepper

Duck Soup:

2 baby bok choy, sliced

1 cup chopped scallions

1 hot red chile, cut into thin strips

1 tablespoon soy sauce

1 package wonton egg noodles

2 cooked duck breasts

Thai basil, for garnish

Lime slices, for garnish

Sriracha sauce, for serving


  1. For the broth: In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup. 
  2. For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute. 
  3. To serve: Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.