Duck & Noodles

Duck and Noodles

Try out John Tucker's famous Duck & Noodles recipe! Cooked in the Tucker family kitchen for years, this recipe substitutes duck for chicken in a classic savory brothy noodle soup. Create this recipe with a variety of our products with either our Whole Duck, Pulled Duck Meat, Roast Half Duck or Duck Confit. We recommend making your own duck stock to start!

Ingredients

  • 2

    Choose your duck meat: Whole Duck from Duck Stock in Step 2 Shredded, 2 lb. Pulled Duck Meat, 2 Roast Half Duck Shredded, or 4 Duck Confit Shredded

  • 3

    1 Large Onion, Diced

  • 4

    1 Medium Carrot, Diced

  • 5

    2 Large Celery Sticks, Diced

  • 6

    2 tsp. Olive Oil

  • 7

    6 Cloves Garlic, Minced

  • 8

    1/2 Bunch Fresh Rosemary, Chopped

  • 9

    1/2 Bunch Fresh Thyme, Chopped

  • 10

    2 Packages of Mixed Wild Mushrooms

  • 11

    1 Tbsp. Butter

  • 12

    1-2 Packs of Amish Noodles

  • 13

    Optional: Truffle Oil

Directions

  • 1

    Place diced onion, carrot, celery stalks, olive oil in a large pot. Sauté on medium high heat for 2-3 minutes.

  • 2

    Place whole duck in pot with veggies. Cover duck with water, bring to a boil then simmer for 2 hours.

  • 3

    Remove whole duck and veggies. (keep veggies in the dish for extra color if you would like.)

  • 4

    In separate pan, add mixed wild mushrooms and sauté in butter on medium heat for 3-5 minutes.

  • 5

    Add minced garlic, rosemary, thyme to duck stock. Bring the duck stock to a boil.

  • 6

    Add 1-2 packs of Amish noodles. Cook for 15 minutes or until al dente.

  • 7

    Add your choice of duck meat and the mushrooms in to the pot. Sprinkle with salt & fresh cracked pepper and serve: Optional: Finish with a dollop of truffle oil.

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Prep Time: 15
Cook Time: 2 hours and 15 minutes
Ready Time: 2 Hours 30 Minutes
Servings: 8