My boyfriend made a roast duck at the weekend and I used the leftover carcass to make this warming winter noodle soup. The duck should be juicy and pink in the middle, the soup savoury and reviving the spirit.
Roast duck noodle soup
Stock made from 1 duck carcass
1 large duck breast (with skin)
2 small wild duck breasts (skinless)
1 large carrot, julienned
1 small cabbage, shredded
2 packets ramen noodles
3 cloves garlic, grated
4 slices jalapeño
Score the skin of the duck and generously salt. Panfry skin side down first, then roast in oven a further 10-15 mins.
Simmer stock with julienned carrots and shredded cabbage, then add noodles, garlic and jalapeños. Cook until noodles are ready.
Serve the noodle soup in bowls. Slice the duck and place on top of the soup. Hearty, rich, and cheering on a cold winters day.