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
- Place the rice noodles in a bowl of hot water until just softened, about 15 minutes.
- 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.
- 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:
Fat: 10 grams
Carbohydrates: 37 grams
Fiber: 4 grams
Protein: 25 grams
Weight Watchers Points: 9