17 Aug2007


After a big meal or party, sometimes the best is yet to come…the leftovers, of course!!! In this case, we had a bit of duck left over from the birthday dinner so the next day we made a simple bowl of egg noodles with a duck broth and bits of re-fried duck meat. This was an easy and economical way to re-cycle the roasted damson plum and port glazed duck.


The first step was to make a broth to serve as a base for the noodle soup. We first stripped the duck of any meat and placed the bones/carcass into a pot…We added some chopped onions, carrots, ginger, celery and Italian parsley, salt and pepper and water and let this boil for a while, until an opaque or cloudy but tasty broth was achieved, say about 40-60 minutes. We then strained out the solids, boiled some Vietnamese or Thai (can’t recall) egg noodles in the broth and adjusted the seasoning before adding some leafy greens…


To serve, we placed the noodles, broth and vegetables in a serving bowl and topped it all off with refried shredded duck. To re-fry, just add the shredded duck to a frying pan with some leftover gravy or glaze from the night before and sauté until done. If you have whole pieces of duck such as a leg intact, you can add this to the soup as well. This tasted really satisfying, and the hint of ginger was delicious, a perfect recycled meal, if you ask me… I realize the duck broth is a short cut one, but it was pretty tasty.


To add a little zing to this dish, we served it with marinated green chillies, Singapore style. The sour, spicy and slightly salty pickles were a great side dish or condiment to the noodles. Carbohydrates, protein and spice…a great way to enjoy leftover roasted duck! Doubly good on a rainy, typhoony day like we have been experiencing lately…




  1. Maria Clara says:

    Looks yummy the post birthday dinner duck with noodles. As you know the Chinese always celebrate birthday with noodles for long life. The plates, spoons and placemats look terrific in ‘ruby’ red. This is a something new to me. Thanks for sharing.

    Aug 17, 2007 | 8:32 am


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  3. Apicio says:

    Only in recent memory that home refrigeration became generally accessible that’s propably why most of our fiesta fare specialties actually improve in flavour when reheated. We employ techniques for recyclying primary dishes such as the home-grown lechon paksew and the imported ropa vieja. The long life of your lucky duck reminds me of our most celebrated Prime Minister, Pierre Elliot Trudeau, equally well known for being a cheap week-end date. Roast chicken for dinner, chicken sandwich the morning after and chicken soup for lunch, all taken from the same chicken carcass.

    Aug 17, 2007 | 8:59 am

  4. Marketman says:

    Apicio, wait till the last installment of this single duck, up next… MC, this is super easy to do and the broth can be frozen for another soup days later…

    Aug 17, 2007 | 9:47 am

  5. allen says:

    Wow! Not really a fan of the Singaporean chilis, but I’ll add some Chiu Chow chili oil and its perfect for a rainy day!

    Aug 17, 2007 | 10:41 am

  6. b says:

    yet another variation is to finely chop/pulse duck, mushroom, spring onion, etc wrapped in a wonton wrapper… then cooked in your wonderful broth with a couple bokchoy thrown in last minute. plus a combo of rice vinegar, dark soy, ginger juice dipping sauce. nice.

    Aug 17, 2007 | 12:12 pm

  7. suzette says:

    a duck siopao to go with this would be nice :)

    Aug 17, 2007 | 1:14 pm

  8. alicia says:

    Or some nice XO sauce would be nice with those noodles too!
    I have some really nice recipes that use left over roast duck . Sometimes I even find myself buying some chinese roast duck just to make these recipes! You can make a nice fried vegetable springroll with cabbage, peppers,shitakes,shredded duck and fennel. OR shred the meat and fry to a crisp and use in a green mango salad in place of catfish. Then another yummy way is a sandwich with fig jam (I imagine you can use any jam), manchego or any sharp cheese (even cheddar!) and crispy duck sandwiches.. that would use your leftovers quite nicely!

    Aug 17, 2007 | 5:07 pm

  9. joel says:

    hi marketman, where in manila can i find peking duck that’s not too expensive

    Aug 17, 2007 | 5:22 pm

  10. mikelinparis says:

    this really looks delicious MM! remember i was telling you about the french koh lanta adventure
    show in palawan being broadcast here for 7wks? the teams were feted to a large cauldron of chicken/pork adobo w/ red rice & tomatoe/sili/cilantro/green mango/patis salad and
    and bilao’s of fruit notably giant ripe mangoes.
    it was all explained in the show and the teams were sure happy!

    Aug 17, 2007 | 8:19 pm

  11. tulipfleurs says:

    Hello MM! All I can say is that I’ve gained another 20 pounds after the birthday dinner and now this! This is one recipe (duck noodles) I will surely like to try because it seems relatively easy! :-) I’ll just buy the fresh noodles at Chinatown and the Peking duck. Yummmy! Like coffee & chocolates, I’ve become addicted to your site. :-) Take care . . .

    Aug 18, 2007 | 3:59 am


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