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Emeril's Duck And Noodle Soup

  • Yield: 3/4 cup


  • 1 whole duck (about 5 pounds)
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons tamarind paste
  • 3 cloves chopped garlic
  • 3 tablespoons dark cane syrup
  • 2 tablespoons ketchup
  • 2 tablespoons water
  • 1 quart dark duck or veal stock
  • 1/2 pound rice noodles, cooked
  • 1 cup chopped roasted peanuts
  • 2 cups julienne cucumbers, peeled and seeded
  • 2 cups bean sprouts
  • 1 cup loosely packed fresh cilantro leaves
  • Sesame oil
  • Rice wine vinegar, to taste
  • Chili paste, to taste
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


  • Preheat the oven to 400 degrees F.   Season the duck with salt and pepper. Set aside. In a food processor, combine tamarind paste, garlic, cane syrup, ketchup and water. Season with Creole seasoning. Puree until smooth.     Brush the entire duck with the tamarind mixture. Place on a baking sheet and roast until tender, about 1 1/2 hours. Remove from the oven and cool completely. Remove the bones and slice the meat into thin slices. In a large pot, bring the stock to a boil. Divide the noodles, duck, vegetables, peanuts, and herbs between the serving bowls. Ladle the hot broth into each bowl. Drizzle in the sesame oil. Pass the vinegar and chili paste with the soup and let individuals season to taste.   Yield: 4 to 6 servings   CREOLE SEASONING: Combine all ingredients thoroughly.   Yield: 2/3 cup