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

  • 1 Large Onion, Diced
  • 1 Medium Carrot, Diced
  • 2 Large Celery Sticks, Diced
  • 2 tsp. Olive Oil
  • 6 Cloves Garlic, Minced
  • 1/2 Bunch Fresh Rosemary, Chopped
  • 1/2 Bunch Fresh Thyme, Chopped
  • 2 Packages of Mixed Wild Mushrooms
  • 1 Tbsp. Butter
  • 1-2 Packs of Amish Noodles
  • Optional: Truffle Oil

Direction

  • Place diced onion, carrot, celery stalks, olive oil in a large pot. Sauté on medium high heat for 2-3 minutes.
  • Place whole duck in pot with veggies. Cover duck with water, bring to a boil then simmer for 2 hours.
  • Remove whole duck and veggies. (keep veggies in the dish for extra color if you would like.)
  • In separate pan, add mixed wild mushrooms and sauté in butter on medium heat for 3-5 minutes.
  • Add minced garlic, rosemary, thyme to duck stock. Bring the duck stock to a boil.
  • Add 1-2 packs of Amish noodles. Cook for 15 minutes or until al dente.
  • 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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