Best Duck Noodle Soup With Shrimp Recipes

Peking Duck Noodle Soup image

Provided by Chuck Hughes

Categories Duck

Time 3h55m

Yield 4 serving(s)

Number Of Ingredients 20

3 tablespoons vegetable oil
bones from 1 duck
1 onion, chopped
2 celery ribs, chopped
2 carrots, chopped
2 inches fresh ginger, sliced
1 garlic clove, minced
1 teaspoon black peppercorns
1 teaspoon szechuan peppercorns
2 kaffir lime leaves
salt and pepper
2 baby bok choy, sliced
1 cup chopped scallion
1 hot red chili pepper, cut into thin strips
1 tablespoon soy sauce
1 package wonton egg noodles
2 cooked duck breasts
Thai basil, for garnish
lime slice, for garnish
sriracha sauce, for serving

Steps:

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.
For the duck soup:.
Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
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.

Nutrition Facts : Calories 137.6, Fat 10.5, SaturatedFat 1.4, Sodium 307.8, Carbohydrate 10.3, Fiber 2.9, Sugar 4.5, Protein 2.3

Duck, Fresh Shrimp and White Bean Soup image

Provided by Emeril Lagasse

Yield 8 servings

Number Of Ingredients 18

1 tablespoon olive oil
1 whole domestic duck, (about 4 1/2 to 5 pounds) cut into 8 pieces
Salt
Freshly ground black pepper
2 cups chopped onions
1 cup chopped celery
Cayenne
1 pound smoked pork sausage, sliced into 1/2-inch thick pieces
1/2 pound dried navy white beans
2 bay leaves
2 tablespoons chopped garlic
6 cups duck stock
6 cups water
3 sprigs fresh thyme
1 1/2 pounds medium Gulf shrimp, peeled and deveined
1/2 cup chopped green onions
2 tablespoons chopped parsley
1 loaf crusty French bread

Steps:

In a large saucepan, over medium heat, add the olive oil. Season the duck pieces with salt and pepper. When the oil is hot, sear the duck, fat side down for about 4 to 6 minutes. Turn over the duck and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until wilted, about 4 minutes. Add the sausage and continue to saute for 4 minutes. Stir in the beans, bay leaves, and garlic. Add the duck stock, water and fresh thyme. Place the duck pieces back into the pan. Bring the liquid to a boil and skim off any cloudy scum that has risen to the service. Reduce the heat to a simmer and cook, uncovered for 2 hours, stirring occasionally or until the meat and beans are tender. Season the shrimp with salt and pepper. Add the shrimp to the pot and continue to cook for 8 to 10 minutes, or until the shrimp turn pink and curl their tails in completely. Reseason if necessary and stir in the green onions and parsley. Ladle into serving bowls and serve with crusty bread.