Duck and ginger broth with rice noodles

This warm and comforting duck and noodle broth is the perfect start to your Asian inspired meal.

Recipe «Duck and ginger broth with rice noodles» presented in category Recipes / Soups, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 1 Chinese barbecue duck, halved, 6cm piece ginger, thinly sliced, 3 star anise, 6 spring onions, cut into 5cm lengths, 1 tsp black peppercorns , 1 bunch Chinese broccoli , trimmed, cut into 6cm lengths, 2 tbsp fish sauce, 500g fresh rice noodles , Crisp-fried eschalots , to serve, Sprigs from 1/2 bunch coriander, Sprigs from 1/2 bunch Thai basil, 2 long red chillies, thinly sliced.

Ingredients:

• 1 Chinese barbecue duck, halved 
• 6cm piece ginger, thinly sliced 
• 3 star anise 
• 6 spring onions, cut into 5cm lengths 
• 1 tsp black peppercorns 
• 1 bunch Chinese broccoli , trimmed, cut into 6cm lengths 
• 2 tbsp fish sauce 
• 500g fresh rice noodles 
• Crisp-fried eschalots , to serve 
• Sprigs from 1/2 bunch coriander 
• Sprigs from 1/2 bunch Thai basil 
• 2 long red chillies, thinly sliced 

Instructions

1. Remove meat and skin from duck in large pieces, then thinly slice.
2. Place duck bones and carcass, ginger, star anise, spring onions, peppercorns and 4 litres water in a large saucepan and bring to the boil over medium heat, then simmer gently for 40 minutes. Strain broth into a clean saucepan, discarding solids, then skim off fat.
3. To serve, simultaneously bring a large saucepan of water and the broth to the boil. Add Chinese broccoli and fish sauce to the broth and cook noodles in the boiling water for 10 seconds. Drain noodles, divide among soup bowls and top with duck and a few eschalots. Ladle over some broth and greens, and serve scattered with herbs and chillies, to taste.