Duck broth with noodles
Delicious duck broth with noodles, gai larn, green onions and fresh coriander.
- 1 hr cooking
- Serves 6
Print
Ingredients
Duck broth with noodles
- 1 chinese barbecued duck
- 3 cup (750ml) chicken stock
- 1.5 litre (6 cups) water
- 2 star anise
- 1 cinnamon stick
- 1 clove garlic, crushed
- 5 centimetre piece fresh ginger (25g), sliced thinly
- 150 gram dried rice stick noodles
- 1 teaspoon sesame oil
- 200 gram gai larn, chopped coarsely
- 2 green onions, sliced thinly
- 1/4 cup firmly packed fresh coriander
Method
Duck broth with noodles
-
1Remove meat and skin from duck. Remove and discard excess fat from meat and skin; reserve half the skin. Slice duck meat thinly.
-
2Roughly chop duck bones and place in large saucepan with stock, the water, star anise, cinnamon, garlic and ginger. Bring to a boil; boil, uncovered, for 20 minutes. Strain liquid into another saucepan; return liquid to a boil.
-
3Place noodles in medium heatproof bowl, cover with boiling water, stand for 5 minutes or until just tender; drain.
-
4Add duck, sesame oil, half of the gai larn, half of the onion and half of the coriander to the broth; stir until hot.
-
5To serve, divide noodles among bowls; top with broth, remaining gai larn, onion and coriander, then top with finely sliced reserved duck skin.
Notes
The stock mixture can be made a day ahead; complete soup just before serving. Chinese barbecued duck can be purchased from Asian-food stores.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020