| Category: | Soups & Stews | |
| Style: | Thai | |
| Servings: | 2 |
Description:
The combination of the savory roast duck atop a steaming noodle soup is divine.
Ingredients:
2 Duck leg quarters, bone-in and skin on
1 pkg. of dried rice noodles (whatever style you prefer; here, I used thin rice noodles)
Beef or chicken broth, your preference
1/2 chopped yellow onions
Chinese Five Spices
Sweet Soy Sauce
Salt & pepper
Broccoli florets
Green Onions
Cilantro for garnish
Garlic for crispy garlic oil as condiment
Directions:
ROAST DUCK
-Set oven to 350 degrees
-Season liberally duck leg quarters with Chinese 5 Spices, sweet soy sauce and salt and pepper. The goal is to make it as close to a dry rub as possible. Place on cooking sheet and bake 30 - 45 minutes, depending on the size of the leg quarters.
-Remove the tray from the oven and change the oven setting to broil. When sufficiently hot, reinsert the duck in order to crisp its skin, about 3 minutes.
-Remove and let stand to cool. Once cooled, use a cleaver knife and chop into 1-inch wide slices. Set aside until ready to serve.
NOODLE:
-While the duck is baking in the oven, Bring 2 cups of water and 2 cups of either beef or chicken broth to a boil. Season with salt and pepper, and if you have Star Anise, drop a couple of cloves in there to add a unique Asian flair. Don't eat it - it's only for flavoring purposes only! A good substitute is a cinnamon stick.
-Add chopped onions
-Grab a handful of dried rice noodles and place it in a hand strainer. Dip into boiling broth to soften the noodle, about 1 minute. Strain from broth and put into a serving bowl.
-Do the same thing with the broccoli florets, but this time a bit longer so the broccoli is cooked but still crunchy. Place atop the cooked noodle.
-Add broth to the serving bowl. Atop it with the chopped roast duck.
-Garnish with chopped green onions, cilantro and garlic oil (recipe to follow).
-Season with hot chili sauce, fish sauce and a pinch of sugar.
Enjoy!
GARLIC OIL:
Crush one whole and peeled garlic and brown in 2 tbsp. of vegetable oil. Cook until the garlic appears light golden brown. This will keep in the fridge for about two weeks, and it can be used as a condiment for a variety of dishes.
The combination of the savory roast duck atop a steaming noodle soup is divine.
Ingredients:
2 Duck leg quarters, bone-in and skin on
1 pkg. of dried rice noodles (whatever style you prefer; here, I used thin rice noodles)
Beef or chicken broth, your preference
1/2 chopped yellow onions
Chinese Five Spices
Sweet Soy Sauce
Salt & pepper
Broccoli florets
Green Onions
Cilantro for garnish
Garlic for crispy garlic oil as condiment
Directions:
ROAST DUCK
-Set oven to 350 degrees
-Season liberally duck leg quarters with Chinese 5 Spices, sweet soy sauce and salt and pepper. The goal is to make it as close to a dry rub as possible. Place on cooking sheet and bake 30 - 45 minutes, depending on the size of the leg quarters.
-Remove the tray from the oven and change the oven setting to broil. When sufficiently hot, reinsert the duck in order to crisp its skin, about 3 minutes.
-Remove and let stand to cool. Once cooled, use a cleaver knife and chop into 1-inch wide slices. Set aside until ready to serve.
NOODLE:
-While the duck is baking in the oven, Bring 2 cups of water and 2 cups of either beef or chicken broth to a boil. Season with salt and pepper, and if you have Star Anise, drop a couple of cloves in there to add a unique Asian flair. Don't eat it - it's only for flavoring purposes only! A good substitute is a cinnamon stick.
-Add chopped onions
-Grab a handful of dried rice noodles and place it in a hand strainer. Dip into boiling broth to soften the noodle, about 1 minute. Strain from broth and put into a serving bowl.
-Do the same thing with the broccoli florets, but this time a bit longer so the broccoli is cooked but still crunchy. Place atop the cooked noodle.
-Add broth to the serving bowl. Atop it with the chopped roast duck.
-Garnish with chopped green onions, cilantro and garlic oil (recipe to follow).
-Season with hot chili sauce, fish sauce and a pinch of sugar.
Enjoy!
GARLIC OIL:
Crush one whole and peeled garlic and brown in 2 tbsp. of vegetable oil. Cook until the garlic appears light golden brown. This will keep in the fridge for about two weeks, and it can be used as a condiment for a variety of dishes.
