Next day delivery UK mainland 5483 reviews 4.71 out 5 rating Award winning produce

Duck Noodle Soup

Our Free-Range Organic Duck Broth brings a stunning depth of flavour to this gorgeously aromatic duck noodle soup. The ingredients can be easily prepped and made in a slow-cooker, or make the soup ahead and freeze into portions before adding the noodles and veg for an easy weeknight supper.

Duck Noodle Soup

Our Free-Range Organic Duck Broth brings a stunning depth of flavour to this gorgeously aromatic duck noodle soup. The ingredients can be easily prepped and made in a slow-cooker, or make the soup ahead and freeze into portions before adding the noodles and veg for an easy weeknight supper.

  • Serves: 2
  • Prepare: 10 Minutes
  • Cook: 20 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC DUCK?

By working with a poultry specialist who has decades of experience running a Soil Association-certified farm, we know that our duck has been reared in a natural, high-welfare system. These traditional birds produce meat that is unforgettable from first taste – juicy, rich and with just the right amount of sweet fat.

Ingredients

  • 2 pouches of free-range organic duck bone broth⁣
  • 400g organic duck (breast or leg)⁣
  • 2 tbsp tamari⁣
  • 30ml mirin⁣
  • 3 garlic cloves, sliced⁣
  • 1 red chilli, split in half lengthways⁣
  • 2cm fresh ginger, sliced⁣
  • 3 star anise⁣
  • 1 cinnamon stick⁣
  • zest of ½ an orange, grated⁣
  • 250g dried buckwheat noodles⁣
  • 2 pak choi, roughly chopped ⁣
  • lime wedges, coriander and sliced spring onion to serve⁣

Method

    1. Boil the kettle, add the duck to a large saucepan with enough water to cover. Bring to the boil, then reduce heat and simmer for 5-7 minutes, ensuring any scum is removed from the surface once cooked, strain the duck

    2. Return the strained duck to the pan and add the duck broth, along with the orange zest, ginger, garlic, chilli, tamari, wine or mirin, star anise and ginger. Cover with a lid, bring to the boil and then reduce the heat, skimming off the fat often. until the meat is tender

    3. Remove the duck and leave to cool. Bring the soup to the boil, then simmer for half an hour or until reduced by a third, checking occasionally to skim the scum from the surface

    4. Tear the duck meat into chunky pieces⁣

    5. Once the soup is ready, strain through a fine sieve and return to the pan

    6. Add the noodles to the broth, stir and cook for about 3 minutes or until just tender

    7. Place the noodles into bowls. Add the pak choi and duck pieces and ladle over the broth then garnish with the spring onions, coriander and serve with lime wedges to serve

Share Print

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC DUCK?

By working with a poultry specialist who has decades of experience running a Soil Association-certified farm, we know that our duck has been reared in a natural, high-welfare system. These traditional birds produce meat that is unforgettable from first taste – juicy, rich and with just the right amount of sweet fat.

Frequently asked questions

  • Duck is a healthy type of meat filled with vitamins, minerals and antioxidants. Its’ skin is very fatty but can removed, leaving a cut of meat that is comparable in fat and calories to a skinless chicken or turkey breast.

  • Both duck and chicken are healthy choices of poultry. Duck is a lean meat, comparable in fat and calories to a skinless chicken or turkey breast. It is an excellent source of selenium and zinc, both of which encourage good cellular metabolism. Since duck is a red meat, it contains higher amounts of iron than other poultry. The fat content of duck meat is mostly healthy unsaturated fat and is an excellent source of protein.

  • Duck meat is tender, juicy, a little meaty, with a high level of fat. Duck meat has a meatier taste than chicken with a unique sweet and savoury flavour also. In comparison to turkey and chicken, duck does not have a lot of meat, yet retains a high level of nutrient. With its thick skin, this meat becomes quite crispy when cooked. It is the perfect bird meat for roasting because of its texture.

  • For any meat or poultry to be labelled organic is must have been reared in accordance with set and governed organic welfare standards. High standards of animal husbandry and welfare are critical to us at Coombe Farm Organic. We believe that animals should live their lives in an environment that offers them the opportunity to follow their natural instincts. For our ducks, that means growing in a free-range, sustainable system with access to water for swimming and grass for grazing. An active lifestyle and natural diet ensure our ducks are healthy, with strong immune systems. And that translates directly into high-welfare meat that tastes delicious.