Teochew Style Braised Duck Noodles (潮州卤鸭面)

潮州卤鸭面 (Teochew Style Braised Duck Noodles) is a classic dish from Chaoshan (Teochew) Cuisine, known for its flavorful braised duck and savory noodles. This dish is a perfect combination of tender duck meat, rich broth, and springy noodles, making it a comforting and satisfying meal.

Teochew Style Braised Duck Noodles (潮州卤鸭面)

Ingredients

  • 1 whole duck, chopped into pieces
  • 500g fresh egg noodles
  • 4 slices of ginger
  • 3 cloves garlic, minced
  • 2 star anise
  • 2 cinnamon sticks
  • 3 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp rock sugar
  • 1 liter chicken stock
  • Salt, to taste
  • White pepper, to taste

Instructions

  1. In a large pot, blanch the duck pieces in boiling water for 5 minutes. Remove and set aside.
  2. Heat some oil in the pot and sauté the ginger, garlic, star anise, and cinnamon sticks until fragrant.
  3. Add the blanched duck pieces back into the pot. Pour in the soy sauce, dark soy sauce, and rock sugar. Stir to coat the duck evenly.
  4. Pour in the chicken stock and bring to a boil. Reduce heat, cover, and simmer for 1.5 hours until the duck is tender.
  5. Cook the fresh egg noodles according to package instructions. Drain and divide into serving bowls.
  6. Once the duck is tender, remove it from the pot and shred the meat. Season the braising liquid with salt and white pepper to taste.
  7. To serve, place a generous amount of shredded duck on top of the noodles and ladle the hot braising liquid over the duck and noodles.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
40g
Fat
20g

Supplies

Large pot Cooking spoon Knife Cutting board

Tools

Serving bowls Ladle

Serving suggestions

Serving suggestions: Garnish with chopped green onions and serve with a side of pickled vegetables.

Tips & tricks

Tips: For an extra layer of flavor, marinate the duck pieces with soy sauce and Chinese five-spice powder for 1 hour before cooking.

Cost

$20