Remember Francois’ duck-in-a-bag post from several days ago? (recipe link here in case you missed it) WELL!….I stripped that baby of it’s meat, then plopped the carcass, seasonings and veggies into my slow cooker and boiled the bejesus out of it for 18 hours.  Then I carefully pulled the remains of juicy bits of meat from the bones.  It’s surprising what I harvested…enough meat for 2 more meals and 8 cups of bone broth.  Frugal little Galley Kat!

So for today’s post I have an easy Asian inspired little soup for you.  Duck meat and broth can easily be replaced with chicken if you wish.

A hint of sesame and subtle bite of ginger root.  Delicate slivers of nappa cabbage and bamboo shoots.  Juicy slithering strands of Asian noodles. And a final squeeze of fresh lime. Pure yum!


  • 2 tbsp rendered duck fat (chicken fat, butter or cooking oil if you have none)
  • 1 tsp sesame oil
  • 4 green onions, white only, chopped, green reserved for garnish
  • 1 small package of white mushrooms, coursely chopped ( about 3-4 cups)
  • 1 tbsp chopped fresh ginger
  • 1 tomato, chopped
  • ½ nappa cabbage, chopped (about 4 cups), can sub bok choy
  • 2 tbsp soya sauce or Bragg soya seasoning
  • 1 tbsp fish sauce
  • 1 tbsp sriracha (add 1 tsp at a time until you get the level of heat you’re comfortable with)
  • 2 cups cooked shredded duck
  • 1 can bamboo shoots
  • 4 cups duck broth (chicken will do just fine)
  • 2 pkg Asian noodles (seasoning packets discarded), broken into fourths)
  • 1 lime, quartered.
  1. In wok or saucepan, heat duck fat anf sesame oil
  2. Saute onion, mushrooms, ginger and tomato until most but not all of the juices have evaporated.
  3. Stir in cabbage, soya sauce, fish sauce and a few tablespoons of broth.
  4. Place lid on pan and steam until the cabbage has wilted but is still a bit crunchy.
  5. Stir in duck meat, bamboo shoots and broth.
  6. Season with sriracha and bring to a simmer.
  7. Stir in noodles and return lid, simmer for about 2 minutes until noodles separate and are cooked through.
  8. Serve with a squeeze of lime and garnish with chopped greens of onion.


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