Chinese Roast Duck Soup Recipe

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Greetings from Seattle, friends! I’ve got a full itineary lined up for today but I couldn’t leave you hanging for two days in a row! Since it’s a little chilly and rainy here in the Pacific Northwest, I thought I’d share this Chinese roast duck soup recipe to give me the warm and fuzzies.

I don’t typically use or order duck because it’s a fattier meat and it has a REALLY bold flavor. Plus, it’s often served with that weird fruit jelly stuff and that freaks me out. However, when I stumbled on this recipe for a roasted duck soup, I thought “that actually looks good! Not fatty and not served with weird jam!”

So I roasted the duck, garlic, carrots and onions until my house smelled like the sweet high heavens. Then, I sliced the duck into small bite size pieces and tossed it into a pot of equally amazing smelling broth. The fabulous thing about roasting and carving the duck yourself (versus using pre-made duck) is that you can remove almost all of the fat from the skin so all you’re left with is the breast meat. No fatty skin = no muffin top so I’m totally on board with that.

This soup was like eating comfort and childhood in a big bowl. The broth was perfectly flavored with roasted vegetables and a dash of low sodium soy sauce and the duck was melt in your mouth tender. Paired with some slightly crunch bok choy stems and wilted leaves and you have an amazing and healthy bowl of goodness.

This may be a bold statement, but I’m going to make it. This soup is even better than traditional chicken noodle. I KNOW. Blasphemy. But guys, I’m not kidding. If you’re feeling sad, stressed or homesick, eat a bowl of this. You’ll feel warmed from the inside out in no time.

Roasted Chinese Duck Soup

Serves about 4. Recipe adapted from My Recipes.


  • 2 duck breasts
  • 1 tablespoon extra virgin olive oil
  • 2 carrots, chopped
  • 1/2 medium onion, chopped
  • 4 cloves of garlic, chopped
  • 1 quart reduced sodium chicken broth
  • 8 ounces rice noodles
  • 2 tablespoons low sodium soy sauce
  • Salt and pepper to taste
  • 2 cups chopped bok choy


  1. Place the rice noodles in a bowl of hot water until just softened, about 15 minutes.
  2. Preheat oven to 375 degrees. Score the sides of the duck’s skin with a knife. Place duck in a glass baking dish coated with olive oil. Add carrots, onion and garlic. Roast for about 40 – 50 minutes, or until duck is brown and slightly pink on the inside. Remove from pan and cut off fat and skin. Cut the duck into bite size pieces and set aside.
  3. While duck roasts, heat broth and soy sauce. Place roasted vegetables and duck into the broth and reduce heat to low. Simmer duck and vegetables for about 10 more minutes. Add in noodles and chopped bok choy. Heat until bok choy is just softened. Season with a dash of salt and pepper and enjoy!

Nutritional information per 1 cup serving:

Calories: 350
Fat: 10 grams
Carbohydrates: 37 grams
Fiber: 4 grams
Protein: 25 grams
Weight Watchers Points:  9

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  1. Tuesday, October 16th, 2012
    This looks amazing and is super unique!
  2. Posted by Dinnersdishesdessert on
    Tuesday, October 16th, 2012
    I agree with you on the duck thing - but this soup looks like the good exception. Such a comforting soup!
    • Posted by claire on
      Wednesday, October 17th, 2012
      Thanks Erin!
  3. Posted by Tutti Dolci on
    Tuesday, October 16th, 2012
    I love soup season, this looks delish!
    • Posted by claire on
      Wednesday, October 17th, 2012
      Thank you Laura!
  4. Posted by The Beeroness on
    Tuesday, October 16th, 2012
    Have so much fun in Seattle! I think it's a great food town, and lots of great beer. Grab a pint at PineBox if you get a chance.
    • Posted by claire on
      Wednesday, October 17th, 2012
  5. Posted by Lizzy Do on
    Tuesday, October 16th, 2012
    Mmmmm....I'd much rather have this duck soup that a big ol' duck breast. It looks wonderful...especially with the addition of soy :)
  6. Posted by Savory Simple on
    Wednesday, October 17th, 2012
    Duck! I love how we seem to be on the same wavelength lately. I must say I'm a bit envious of all your travel. Life is so crazy and all I want to do is just pack a suitcase and get out of town for a bit (even for work).
    • Posted by claire on
      Wednesday, October 17th, 2012
      I know, I love us :)
  7. Posted by Sommer Collier on
    Wednesday, October 17th, 2012
    What a great way to serve duck!!
    • Posted by claire on
      Wednesday, October 17th, 2012
      Thank you Sommer!! I wish I had a bowl of it right now!
  8. Posted by Ashley on
    Wednesday, October 17th, 2012
    Ok lady, when you get back from Seattle I'm coming over for soup! Seriously, I want this.
  9. Wednesday, October 17th, 2012
    This looks so hearty and comforting!
  10. Posted by Liz @ The Lemon Bowl on
    Thursday, October 18th, 2012
    I want this right now. Faster.
  11. Posted by Jacquelyn on
    Thursday, December 27th, 2012
    Have this in the pot simmering !