Serve with: fresh cilantro, basil, and mint leaves.
1 pound dried rice-stick noodles
5 cups low-sodium beef broth
5 cups water
6 scallions (2 halved, 4 sliced)
4 slices fresh ginger, smashed
2 whole star anise
3 black peppercorns
3/4 teaspoon salt, divided
2 duck breast halves (2 lbs)
1/4 teaspoon black pepper
1 1/2 cups fresh mung bean sprouts
How to Make It
Bring a large pot of water to boil. Add noodles. Boil until tender (4 minutes). Rinse under cold water; drain. Set aside.
Add to pot broth, water, scallion halves, ginger, anise, peppercorns, and 1/2 tsp salt. Boil, then let simmer.
Put a large ovenproof skillet in center of oven; heat to 400°F. 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 165°F (about 30 minutes).
Turn on broiler. Drain fat, turn duck over, and broil 6 inches from heat until skin is golden (2 minutes). Transfer duck to cutting board; let rest 10 minutes. Slice.
Strain broth. Return to pot, add sprouts; boil 5 minutes. Arrange noodles, duck, and sliced scallion in bowls. Ladle broth over them. Serve.