Duck udon soup

    35 min

    This is one of my favourite duck soups and it's very easy to make! Nice for an authentic Asian-style dinner party.


    Devon, England, UK
    4 people made this

    Serves: 4 

    • 2 (175g) duck fillets, skin on
    • For the duck marinade
    • 1/2 tablespoon Chinese five-spice powder
    • 1 tablespoon sesame oil
    • 3 tablespoons hoisin sauce
    • 3 tablespoons caster sugar
    • 3 tablespoons water
    • 1 tablespoon soy sauce
    • For the noodle soup
    • 1L chicken stock
    • 100g Chinese cabbage leaf, shredded
    • 40g bamboo shoots
    • 2 tablespoons soy sauce, or to taste
    • 2 tablespoons rice wine, or to taste
    • 2 tablespoons rice vinegar, or to taste
    • 200g udon noodles (pre cooked)
    • 4 spring onions
    • 40g beansprouts
    • 1 pinch salt and black pepper

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6. Place the duck in a bowl with all marinade ingredients and mix well to coat the duck. Marinate preferably overnight, but anything more than 20 minutes will do.
    2. Heat a dry frying pan until just warm. Place the duck skin-side down and cook until golden brown, 8 to 10 minutes.
    3. Turn up the heat, turn over the duck and cook for a further minute to crisp the outside.
    4. Put it in the oven for 10 to 15 minutes. Slice the duck.
    5. For the noodle soup, pour the chicken stock into a saucepan and bring to a simmer. Then add the Chinese cabbage and the bamboo shoots. Then simply add soy sauce, rice wine, rice vinegar and udon noodles to the pan. Bring to the boil. Scatter over the chopped spring onions, bean sprouts. And add the duck. Season to taste with salt and pepper.

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    Reviews in English (3)


    suggest you check list of ingredients with method and correct your list. peterbon.  -  21 Nov 2012


    I Prefer using more Japanese ingredients for this soup. Especially eating it with Japanese udon noodles. Try Mirin, Shiro shoyu and rice wine vinegar.  -  08 Sep 2013


    Suggest you check your contact lense prescription - can see nothing wrong with this recipe - can't wait to try it! Thanks for sharing, Jossy!  -  12 Aug 2013