Peking Duck Noodle Soup from Kim Phat

Peking Duck Noodle Soup

Servings: 4


  • 1 uncut Peking duck
  • 3 litres of cold water
  • 1 onion, cut into 2
  • 1 stick of cinnamon
  • 1 star anise
  • 1 tablespoon soy sauce
  • 8 baby bok choy or Shanghai choi, steam cooked 5 minutes
  • 8 fresh shiitake mushrooms or dehydrated mushrooms soaked for 20 minutes in lukewarm water
  • 1 package of egg noodles (refrigerated section) cooked al dente 5 minutes
  • 1 tbsp soy sauce
  • 2 tbsp fried onions


  1. Using a knife or kitchen scissors, cut the duck into 6 portions: the two thighs, the two breasts, the two wings. Take one of the two breasts and untie the meat of the bones. Cut the other breast in half.
  2. Put the bones and wings of the duck in a casserole and cover them with 3 liters of cold water. Add onion, spices and soy sauce. Put on the heat for boiling.
  3. When the broth begins to boil, reduce heat to medium and add the mushrooms. Let it cook for at least 20 minutes.
  4. Prepare the bowls by adding noodles, a leg or duck breast, duck meat that has been shredded from its bones, 2 pieces of vegetables.
  5. Add the fish sauce and increase the heat of the broth to a maximum.
  6. Put each bowl in your microwave so that the whole stays warm when the broth is poured into the bowls.
  7. Pour hot broth into bowls and sprinkle with fried onions.

Peking duck

Fried onions

Egg noodles

Shiitake mushrooms

Shanghai choy

Baby bok choy

Soya Sauce

Star anise