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Chinese Barbecued Duck Soup

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“I made this for dinner last night. It was really, really delicious.”
1hr 35mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Strain and return stock to the saucepan.
  4. Add the shredded meat, baby bok choy and brocolli to the stock, bring to the boil and cook for about 3 minutes.
  5. Meanwhile, heat the noodles according to directions (mine had boiling water poured over them, then stood for 30 seconds before being drained).
  6. Divide noodles between 4 bowls, top with bean shoots.
  7. Squeeze lime juice into soup, ladle the soup into the bowls and top with fresh coriander.

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