Duck Soba Noodle Soup with Roasted Duck Breast
This Duck Soba Noodle Soup is a rich and comforting dish made with pre-made bone broth, crispy roasted duck breast, tender soba noodles, and fresh vegetables for an easy yet elegant meal.
Servings: 4
Calories: 464kcal
Ingredients
- 1 lb. duck breast
- salt
- 5 cups bone broth or make your own using my recipe below
- 1 leek white part only, cut in half, then thinly sliced
- 1.5 cups peas fresh or frozen
- 9.5 oz. soba noodles
Instructions
- Preheat to 500F.
- Start with prepping the duck breast. Preheat to 500F. Cut 5-6 skin-deep diagonals in each breast. Make sure it is dry. Season both sides of the breast with salt.1 lb. duck breast
- Preheat an oven-safe skillet over medium/medium-high heat. Add 1 tablespoon of duck fat or flavorless oil (optional, see note below). Sear the duck breasts skin-side down over medium heat until brown, crispy, and the fat is rendered out. It will take 10-15 minutes.Note: You do not need excess oil, but if this is your first time making duck breasts, add a thin layer of oil before searing.
- In the meantime, heat up your bone broth or rich stock. Separately, heat a pot of water to cook the soba noodles.5 cups bone broth
- Drain the excess fat from the skillet with the duck breasts. You can keep it in the refrigerator and use it in place of butter and oil in your cooking. It’s great for frying eggs, making popcorn, and so much more! You can even use it to cook up the leeks.
- Thinly slice the leeks and sautee them in a fry pan over medium heat with 2 tablespoons of oil or the duck fat. Cook until tender.1 leek
- Finish the duck breasts skin side up in the oven for 5-6 minutes. Internal temperature should read 130F for medium-rare and you can check it with an instant-read thermometer. Let them rest for 5 minutes before slicing into half-inch slices.
- While the duck is resting (~5 minutes), cook the soba noodles per the package instructions, and add the peas to the bone broth.9.5 oz. soba noodles, 1.5 cups peas
- To assemble, add the noodles to a bowl, pour over the broth with peas and leeks, and top with your roasted duck slices.
Notes
You do not need excess oil when searing the duck breast, but if this is your first time making duck breasts, add 1 tablespoon of oil or duck fat before searing.
Keep the extra duck fat in the refrigerator and use it in place of butter and oil in your cooking. It's great to fry eggs in, to make popcorn, and so much more!
If using frozen peas, make sure they cook for 3 minutes. If using fresh peas, they will need 5 minutes.
Nutrition
Calories: 464kcal | Carbohydrates: 61g | Protein: 46g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 717mg | Potassium: 646mg | Fiber: 3g | Sugar: 4g | Vitamin A: 847IU | Vitamin C: 31mg | Calcium: 54mg | Iron: 8mg
