Duck and Noodle Soup

Name: Duck and Noodle Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 3 black peppercorns; 907 grams duck breast halves; 4 slices fresh ginger, smashed; 1 liters low-sodium beef broth; 355 milliliters fresh mung bean sprouts; 454 grams dried rice-stick noodles; 1 teaspoons salt, divided; 6 scallions (2 halved, 4 sliced); 1 liters water; 2 whole star anise

Duck and Noodle Soup might be a good recipe to expand your main course collection. This recipe serves 8. One portion of this dish contains about 29g of protein, 6g of fat, and a total of 403 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. Autumn will be even more special with this recipe. If you have ginger, mung bean sprouts, star anise, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Bring a large pot of water to boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add noodles. Boil until tender (4 minutes). Rinse under cold water; drain. Set aside.

Ingredients you will need

Pasta

Water

Add to pot broth, water, scallion halves, ginger, anise, peppercorns, and 1/2 tsp salt. Boil, then let simmer.

Ingredients you will need

Peppercorns

Green Onions

Ginger

Anise

Broth

Water

Salt

Equipment you will use

Pot

Put a large ovenproof skillet in center of oven; heat to 400F. Pat duck dry. Using tip of knife, score skin in a crosshatch, being careful not to cut into duck; season with 1/4 tsp salt and pepper. Roast, skin down, in skillet until meat thermometer registers 165F (about 30 minutes).

Ingredients you will need

Salt And Pepper