John Myers
Broth Noodles with Ducklings
The perfect broth noodles with ducklings recipe with a picture and simple step-by-step instructions.
- Ducklings: wings, stomach, neck of 1 duck
- 4 Carrots
- 2 Onions
- Tagliatelle
- Chopped herbs – chives, parsley
- 1 Bay leaf
- 5 Allspice grains
- 5 Peppercorns
- Salt to taste
- Rinse the ducklings and cook them in a saucepan with salted water, bay leaves, allspice and peppercorns.
- Clean, wash and chop vegetables and add to the meat. Cook well.
- When the meat and vegetables are done, add the noodles to the broth. Quantity to taste, depending on how thick you want the soup to be. Possibly season the soup again and serve with freshly chopped herbs.
- Instead of ribbon noodles, you can also use asterisks, letters or vermicelli, as you like. You can also use whatever is available with the vegetables, e.g. peas.
- Since I took the duckling from the duck on my own, I also had to skim off some fat from the broth. Because it is much more fatty than a duck bought in a shop, you can tell by the yellow color of the skin. The duck fat from frying or cooking is already seasoned and tastes good as a spread after cooling.
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