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Duck and ginger broth with rice noodles
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Cozy up with this Asian-inspired duck noodle broth for a delicious start to your meal.
Ingredients:
  • 1 Chinese barbecue duck, halved
  • 6cm piece ginger, thinly sliced
  • 3 star anise
  • 6 spring onions, cut into 5cm lengths
  • 1 tsp black peppercorns
  • 1 bunch Chinese broccoli (gai larn), trimmed, cut into 6cm lengths
  • 500g fresh rice noodles
  • Crisp-fried eschalots (see note), to serve
  • Sprigs from 1/2 bunch coriander
  • Sprigs from 1/2 bunch Thai basil
  • 2 long red chillies, thinly sliced
Instructions:
  • Separate duck meat and skin into large pieces, then slice thinly.
  • In a large saucepan, combine duck bones, ginger, star anise, spring onions, peppercorns, and 4 liters of water. Bring to a boil over medium heat, then let it simmer gently for 40 minutes. Once done, strain the broth into a clean saucepan, discard solids, and skim off any fat.
  • Simultaneously bring a large saucepan of water and broth to a boil. Add Chinese broccoli and fish sauce to the broth. Cook noodles in the boiling water for 10 seconds, then drain. Divide noodles among soup bowls, top with duck and a few eschalots. Ladle broth and greens over noodles, then sprinkle with herbs and chillies, to taste. Serve.

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