Duck and Noodle Soup
- 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.
- Prep Time:
- Cook Time: 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)
|Calories per serving:||416|
|Fat per serving:||10.3g|
|Saturated fat per serving:||2.8g|
|Monounsaturated fat per serving:||5g|
|Polyunsaturated fat per serving:||1.7g|
|Protein per serving:||28g|
|Carbohydrate per serving:||50g|
|Fiber per serving:||3g|
|Cholesterol per serving:||116mg|
|Iron per serving:||7mg|
|Sodium per serving:||362mg|
|Calcium per serving:||48mg|
Good to Know
The herbs and spices in this broth not only add copious amounts of flavor but will also soothe your stomach.