Duck Noodle Soup
For the whole family, with a distinctive taste and aroma! Duck noodle soup is simple to make but very wholesome and light — though it does take a while to cook. Everyone in the family will love it, especially the kids, and parents will be glad to have a wholesome dish in their children's diet.
Cooking method
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Step 1:
How do you make duck soup? Get the listed ingredients ready. For the broth you can use any parts of the duck, or a ready-made soup pack. I'm using two small duck legs. The vegetables are medium-sized; feel free to add your favorites to the mix. My egg noodles are store-bought, but you can use homemade. Spices to taste — bay leaf, black peppercorns, and allspice.
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Step 2:
Take a 3-quart (3-liter) pot, put in the duck (rinsed under cold running water), and cover with water. Set it over high heat and bring to a boil. Then drain the water and rinse the meat. Cover the duck again with cold water (2–2.5 quarts), add the onion, parsley root, and carrot (whole; you can add the onion with its skin on for a slightly yellow broth, but wash it very well), the salt, bay leaf, and peppercorns, and set it over the heat.
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Step 3:
Bring the broth to a boil; if foam appears, skim it off the surface with a spoon. Then lower the heat and simmer the broth for about an hour to an hour and a half. The time depends on the cut and the age of the duck — when the broth is ready, the meat will be tender.
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Step 4:
Strain the finished broth, removing the vegetables and spices. Set the meat aside to cool. Put the broth back over the heat. Wash and peel the carrot, onion, and potatoes for the soup. Dice the onion and carrot small and cut the potatoes into medium cubes. Once the broth returns to a boil, add the chopped onion and carrot and cook over medium heat for 7–8 minutes.
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Step 5:
Then add the cut potatoes and stir. Cook for another 5 minutes.
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Step 6:
Pull the cooled duck meat off the bones and cut it into pieces. Add it to the soup.
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Step 7:
Five minutes after adding the potatoes, add the egg noodles and stir. Salt to taste and cook the soup, covered, over medium heat until the potatoes and noodles are done.
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Step 8:
Let the finished soup rest in the pot for 10–15 minutes, then serve. With homemade duck soup you can offer fresh bread and chopped fresh dill and parsley.
- You can use more or less water than the recipe says, depending on whether you want a thicker or thinner soup.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Duck II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Duck of the I category - 405 kcal/100g
- Bay leaf - 313 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Parsley root - 49 kcal/100g
- Egg noodles - 304 kcal/100g
