Duck and ginger broth with rice noodles

Posted by adm On January - 19 - 2012

How to cook Duck and ginger broth with rice noodles


  • 1 Chinese barbecue evade, halved
  • 6cm piece pep, thinly sliced
  • 3 star aniseed
  • 6 spring onions, dig 5cm lengths
  • 1 teaspoon black peppercorns
  • 1 bunch Chinese broccoli (gai acquire), cut, delve 6cm lengths
  • 2 tablespoons fish sauce
  • 500g fresh rice noodles
  • Crisp-fried eschalots (see billet), to service
  • Sprigs from 1/2 bunch coriander
  • Sprigs from 1/2 bunch Thai basil
  • 2 long red chillies, thinly sliced

How to:

  • Remove meat and skin from duck in large pieces, then thinly slash.

  • Place duck bones and carcass, peppiness, star aniseed, spring onions, peppercorns and 4 litres water in a large saucepan and bring to the boil over medium rut, then simmer gently for 40 transactions. Strain broth into a clean saucepan, discarding solids, then skim off fat.

  • To help, simultaneously bring a large saucepan of water and the broth to the roil. Add Chinese broccoli and fish sauce to the broth and cook noodles in the boiling water for 10 seconds. Drain noodles, divide among soup bowls and top with duck and a few eschalots. Ladle over some broth and greens, and serve scattered with herbs and chillies, to discernment.

  • Available in jars from Asian grocers, labelled ‘scrunch-fried shallots’.

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