Emeril's Duck and Noodle Soup Recipe

Name: Emeril's Duck and Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole duck (about 5 pounds); Salt; Freshly ground black pepper; 3 tablespoons tamarind paste; 3 cloves chopped garlic; 3 tablespoons dark cane syrup; 2 tablespoons ketchup; 2 tablespoons water; Creole seasoning, recipe follows; 1 quart dark duck or veal stock; 1/2 pound rice noodles, cooked; 1 cup chopped roasted peanuts; 2 cups julienne cucumbers, peeled and seeded; 2 cups bean sprouts; 1 cup loosely packed fresh cilantro leaves; Sesame oil; Rice wine vinegar, to taste; Chili paste, to taste; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

1 whole duck (about 5 pounds)
Salt
Freshly ground black pepper
3 tablespoons tamarind paste
3 cloves chopped garlic
3 tablespoons dark cane syrup
2 tablespoons ketchup
2 tablespoons water
Creole seasoning, recipe follows
1 quart dark duck or veal stock
1/2 pound rice noodles, cooked
1 cup chopped roasted peanuts
2 cups julienne cucumbers, peeled and seeded
2 cups bean sprouts
1 cup loosely packed fresh cilantro leaves
Sesame oil
Rice wine vinegar, to taste
Chili paste, to taste
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
Preheat the oven to 400 degrees F. Season the duck with salt and pepper.
2
Set aside.
3
In a food processor, combine tamarind paste, garlic, cane syrup, ketchup and water.
4
Season with Creole seasoning.
5
Puree until smooth.
6
Brush the entire duck with the tamarind mixture.
7
Place on a baking sheet and roast until tender, about 1 1/2 hours.
8
Remove from the oven and cool completely.
9
Remove the bones and slice the meat into thin slices.
10
In a large pot, bring the stock to a boil.
11
Divide the noodles, duck, vegetables, peanuts, and herbs between the serving bowls.
12
Ladle the hot broth into each bowl.
13
Drizzle in the sesame oil.
14
Pass the vinegar and chili paste with the soup and let individuals season to taste.
15
Combine all ingredients thoroughly.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 whole duck (about 5 pounds), Salt, Freshly ground black pepper, 3 tablespoons tamarind paste, and more.

Yes, Emeril's Duck and Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Emeril's Duck and Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions