Duck and Noodle Soup
Serve with: fresh cilantro, basil, and mint leaves.
Yield: Makes: 8 servings (serving size: 1 1/4 cups broth, 3/4 cup noodles, 2 1/2 oz duck)
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Amount per serving
- Calories: 416
- Fat: 10.3g
- Saturated fat: 2.8g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 1.7g
- Protein: 28g
- Carbohydrate: 50g
- Fiber: 3g
- Cholesterol: 116mg
- Iron: 7mg
- Sodium: 362mg
- Calcium: 48mg
- 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
- 1. Bring a large pot of water to boil. Add noodles. Boil until tender (4 minutes). Rinse under cold water; drain. Set aside.
- 2. Add to pot broth, water, scallion halves, ginger, anise, peppercorns, and 1/2 tsp salt. Boil, then let simmer.
- 3. 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).
- 4. 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.
- 5. Strain broth. Return to pot, add sprouts; boil 5 minutes. Arrange noodles, duck, and sliced scallion in bowls. Ladle broth over them. Serve.
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