Rate this recipe!
| Prep Time | 30 minutes |
| Servings |
people
|
Ingredients
- Boneless duck(skinless and chopped) - 2 cups
- Onion(chopped) - 1 no
- garlic(chopped) - 1 no
- Ginger(sliced) - 1cm
- Black peppercorns(crushed) - 4 nos
- Cloves(Grambu) - 4 nos
- Star anise - 2 nos
- Pepper powder(As reqd) -
- Carrot(peeled and grated) - 1 no
- Celery stalk(chopped) - 1 no
- Baby Corn(chopped) - 100 g
- Spring onions(finely chopped) - 2 nos
- Dried rice vermicelli noodles - 115 g
- Water - 3 litres
- Salt(As reqd) -
Ingredients
|
Rate this recipe!
|
Instructions
- Strain the duck reserving about 1.25 liters stock, discarding any flavoring ingredients
- Return the stock to the rinsed-out pan with the carrot, celery, baby corn and spring onions. Allow it to cook.
- Toss in the duck and noodles into the pan. Allow it to simmer till the noodles are soft.
- Sprinkle pepper powder and remove it from the flame.
- Special duck noodle soup is ready. Serve hot.
Share this Recipe
1 comment
Hi Sunitha. Your recipe seems very interesting except for one very important thing. The first line mentions that to make duck soup ,we should boil BEEF!!! I also suggest that the stock is never thrown out with the nutrients, perhaps a lesser amount of water can be used.