Put stock in a large saucepan and bring to the boil. The stock is ready for use.įor the duck portions: remove from marinade, and cook in a hot oven (about 200 degrees C) for about 20 minutes for the breasts, and about 30 minutes for the legs. When stock is cold, skim fat from the surface.

Cool reduced stock, and refrigerate overnight.

Remove any remaining meat from the carcass and reserve.

Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.

Gather into a pouch, and tie it together with some kitchen twine. On a square of cheesecloth, pile the star anise, cinnamon, garlic, cilantro roots, and peppercorns. Bring to a boil over medium-high heat, then reduce to a simmer, cooking for 1 hour.

Add water to cover and bring to the boil. In a stockpot or large saucepan, add the chicken stock and the duck bones.

To make the stock, put carcass portions and other stock ingredients into a large saucepan. 1 cup duck meat, chopped 10-12 baby spinach leaves 2 cabbage leaves, chopped 1 celery stalk, diced 1 cup dried oyster mushrooms, rinsed in hot water and roughly chopped 2 tbs.

Mix the ingredients of the marinade, and add the breast fillets and legs.

Remove with a slotted spoon or spider, and drain on the paper towels. Add the garlic, and gently stir until the garlic slices are fragrant, light brown, and crisp. In a wok or a medium heavy-bottomed pot over medium-high, heat the oil until it reaches 350☏ (177☌). We usually fry 10 cloves of garlic at a time to end up with 1/4 to 1/2 cup (60–125 mL).

You’ll need about 2 cups (500 mL) of vegetable oil.

Pour about 1 cup (250 mL) of the soup into each bowl.

Divide the noodles, sliced duck, bean sprouts, green onions, and fried garlic among the serving bowls.

Season the stock with the 2 kinds of soy sauce, and the palm sugar and salt.

Add the pouch to the stock, and simmer for another 15 minutes.

On a square of cheesecloth, pile the star anise, cinnamon, garlic, cilantro roots, and peppercorns.

Bring to a boil over medium-high heat, then reduce to a simmer, cooking for 1 hour. In a stockpot or large saucepan, add the chicken stock and the duck bones.Trim the mustard greens to pieces about 4 to 6 inches long. Add the ginger and the star anise if using. 2 tablespoons (30 mL) red chili flakes (optional) 1 roast farmed duck, or 2 wild ducks 3 green onions, sliced thin sesame oil, to taste Instructions Set the broth in a pot and bring it to a bare simmer.1/4 cup (60 mL) finely sliced green onions.11 ounces (310 g) fresh or dried thin egg noodles, cooked (follow package instructions).1 1/2 teaspoons (7.5 mL) finely grated or chopped palm sugar.1 teaspoon (5 mL) kecap manis (or Thai dark soy sauce/si-io dam).1 cinnamon stick, broken into small pieces.Leftover bones from the Roasted Five-Spice Duck, and some of the leftover meat to serve.And the fried garlic-a common Thai garnish-is so delicious, you might just end up putting it on your cereal in the morning! Ingredients There’s a big difference between the taste, texture, and cooking time of vermicelli and egg noodles, so make sure you get the right ones. The stock takes on a deep, rich colour, and the succulent flavour has a nice, sweet finish. Cinnamon and star anise are go-to spices for duck, and the broth is perfumed with cilantro and garlic. Here’s a clever play on old-fashioned chicken noodle soup using the bones from our duck recipe .

Tony hill mountain duck soup recipe