Ingredients
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-
3
-
-
1
-
2
-
2
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Peking Duck Noodle Soup, Recipe courtesy Chuck Hughes, Recipe courtesy Chuck Hughes
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Steps
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1
Done
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For the Broth: |
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2
Done
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in a Large Stockpot, Heat the Oil Over Medium-High Heat. Break Up the Duck Bones and Sear Them on All Sides Until Golden Brown, About 5 Minutes. Add the Vegetables and Continue Cooking Until Caramelized, Another 5 Minutes. Add the Spices and 16 Cups Water. Lower the Heat and Let Simmer For About 3 Hours. Let Cool For About 15 Minutes. Pass Through a Sieve and Remove the Fat. Pour the Broth Back Into the Stockpot and Reserve For the Duck Noodle Soup. |
|
3
Done
|
For the Duck Soup: |
|
4
Done
|
Add the Vegetables, the Soy Sauce and Noodles to the Stockpot With Reserved Duck Broth and Simmer For 1 Minute. |
|
5
Done
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to Serve: |
|
6
Done
|
Slice the Duck Breasts. Place the Noodles in the Center of a Shallow Bowl, Top With Sliced Duck and Pour Some Broth and Vegetables Into Each Bowl. Garnish With Thai Basil and a Slice of Lime. Serve With Spicy Sriracha Sauce. |
