Over the summer, our friend Clare had us around for dinner and she made this amazing duck soup. It was unbelievably good. I'm not sure if I had ever had duck before, but after one bite, it shot up to one of my favourite meats. We got the recipe from her shortly after that and this has been a staple in our recipe rotation ever since.
2 duck breasts, skin on
3 Tbsp fish sauce, divided
2 Tbsp soft brown sugar, divided
1 litre chicken stock
2 limes, juiced
2 Tbsp tamarind paste
100g udon noodles
2 red chillies, sliced
2 spring onions, sliced
coriander a small bunch, roughly chopped
Score the fat on the duck breasts and marinate with 1 Tbsp each of fish sauce and sugar. Leave for 30 minutes or overnight (refrigerated). Heat a non-stick pan and fry the duck, fat-side down until crisp. Reduce the heat and let the fat melt out, about 8 minutes. Turn over and sear for 3 minutes. Remove.
Heat the chicken stock and add the lime juice, tamarind paste, remaining fish sauce, and remaining sugar. Boil the noodles in salted water according to the instructions on the packet. Drain and divide into 2 bowls. Pour the broth over the noodles.
Thinly slice the duck and arrange on top. Garnish with chilli, spring onion and coriander. Top with hoisin sauce and sriracha, to taste.
The original recipe (found here) also calls for baby pak choy, but I'm 90% sure Clare didn't include it and we never have.
If you love ramen or if you love duck, you're going to love this soup. Bonus points if you love both! Just beware, your house will smell terrible from the fish sauce. It's the worst part of it, but it's all worth it in the end.
When we follow the recipe, we end up with too much broth. We’ll freeze it to make it easier to make next time, but that usually means watering it down a bit. It’s still great left over!
Updated March 2019.