As I had some roast duck leftover, I thought it might be worth trying to make a variation of the Penang Kway Teow Tng (Rice Noodle Soup) which is so so delicious. I call it roast duck rice noodle soup.
I de-boned the roast duck and shredded the duck meat. To make the stock, I used the roast duck bones, salted vegetable (hum choy) and tomato. This turned out to be quite fragrant & flavoursome. Here’s my recipe.
INGREDIENTS (for 2 servings)
- 1/2 roast duck carcass (de-bone and cut into large pieces)
- 1 inch ginger (slice thickly)
- 1 tomato (cubed)
- 1 cup of salted vegetable (hum choy) – soak in water, drain & cut
- 1 litre of water
- Salt to taste
- 1/4 roast duck meat (shred)
- 6 mixed fish balls (half each fish ball)
- 200 gm fresh rice noodles
- 1 red fresh chilli (slice)
- 10-12 shallots
- 1 tablespoon Canola oil
- A few sprigs of coriander
1. Fry the shallots with some oil and set aside.
2. Place the duck bones into a large pot and add ginger slices, tomato, salted vegetable and 1 litre of water. Bring the water to a boil and simmer the bones for 1 hour. At the end of the simmering, there should be sufficient soup for each bowl of noodles. If not, add more water and continue to simmer.
3. Taste the soup and add salt. The soup should be quite salty as the noodles, when added, will absorb some of the saltiness. Strain the soup to remove all the bones.
4. Add fish balls into the soup and bring it to a boil and continue to simmer at very low heat. Leave the fish balls in the soup to keep warm.
5. Put the rice noodles into another pot and cook the noodles in salted water till tender. Strain and place into serving bowls.
6. Place duck meat, fish balls, fried onion with oil, chilli and coriander on top of the noodles.
7. Ladle a generous amount of soup into each bowl of noodles. Enjoy!
Click for a recipe on how to make home-made rice noodles.