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    You are in: Home / Australian / Chinese Barbecued Duck Soup Recipe
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    Chinese Barbecued Duck Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    30 mins

    1 hr 5 mins

    JustJanS's Note:

    I made this for dinner last night. It was really, really delicious.

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    Units: US | Metric


    1. 1
      Remove all the meat from the duck carcass reserving the bones. I remove as much fat as I can, and most of the skin, however the skin is really tasty so I like a bit of it in there. Shred the meat and refrigerate.
    2. 2
      Pour the stock into a saucepan, then add the bones, garlic, ginger, coriander sprigs, lime rind and chillies. Bring to the boil, then reduce the heat and simmer for an hour.
    3. 3
      Strain and return stock to the saucepan.
    4. 4
      Add the shredded meat, baby bok choy and brocolli to the stock, bring to the boil and cook for about 3 minutes.
    5. 5
      Meanwhile, heat the noodles according to directions (mine had boiling water poured over them, then stood for 30 seconds before being drained).
    6. 6
      Divide noodles between 4 bowls, top with bean shoots.
    7. 7
      Squeeze lime juice into soup, ladle the soup into the bowls and top with fresh coriander.

    Ratings & Reviews:


    Nutritional Facts for Chinese Barbecued Duck Soup

    Serving Size: 1 (652 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1223.9
    Calories from Fat 597
    Total Fat 66.4 g
    Saturated Fat 22.0 g
    Cholesterol 128.0 mg
    Sodium 707.8 mg
    Total Carbohydrate 120.9 g
    Dietary Fiber 3.7 g
    Sugars 7.6 g
    Protein 31.8 g

    The following items or measurements are not included:

    lime rind

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