Duck & 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
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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
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1 Large Onion, Diced
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1 Medium Carrot, Diced
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2 Large Celery Sticks, Diced
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2 tsp. Olive Oil
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6 Cloves Garlic, Minced
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1/2 Bunch Fresh Rosemary, Chopped
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1/2 Bunch Fresh Thyme, Chopped
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2 Packages of Mixed Wild Mushrooms
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1 Tbsp. Butter
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1-2 Packs of Amish Noodles
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Optional: Truffle Oil
Directions
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1
Place diced onion, carrot, celery stalks, olive oil in a large pot. Sauté on medium high heat for 2-3 minutes.
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2
Place whole duck in pot with veggies. Cover duck with water, bring to a boil then simmer for 2 hours.
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3
Remove whole duck and veggies. (keep veggies in the dish for extra color if you would like.)
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4
In separate pan, add mixed wild mushrooms and sauté in butter on medium heat for 3-5 minutes.
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5
Add minced garlic, rosemary, thyme to duck stock. Bring the duck stock to a boil.
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6
Add 1-2 packs of Amish noodles. Cook for 15 minutes or until al dente.
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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.
