Serve with: fresh cilantro, basil, and mint leaves.The herbs and spices in this broth not only add copious amounts of flavor but will also soothe your stomach.

Melissa Roberts

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Recipe Summary test

prep:
30 mins
cook:
40 mins
total:
70 mins
Yield:
Makes: 8 servings (serving size: 1 1/4 cups broth, 3/4 cup noodles, 2 1/2 oz duck)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to boil. Add noodles. Boil until tender (4 minutes). Rinse under cold water; drain. Set aside.

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  • 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.

Nutrition Facts

416 calories; fat 10.3g; saturated fat 2.8g; mono fat 5g; poly fat 1.7g; protein 28g; carbohydrates 50g; fiber 3g; cholesterol 116mg; iron 7mg; sodium 362mg; calcium 48mg.
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