Duck and Noodle Soup

Summary Not available

  • 1 leg
  • 1 ginger
  • 1 Chili
  • 1.75 ounces ribbon pasta
  • 5 cups Chicken broth
  • 1 large carrot
  • 2 scallions
  • 1 cup Sprout
  • 0.667 cup firm Tu
  • 1 hard-boiled egg
  • soy sauce
  1. Score the skin of the duck breast in a diamond pattern and season with salt and pepper

  2. Then lay in a cold skillet, skin side down, and heat

  3. Turn over as soon as the fat runs

  4. Fry for about 7 minutes, then turn and fry for about a further 7 minutes until crisp

  5. Take out and set aside

  6. Peel and slice the ginger

  7. Wash and deseed the chili

  8. Put the ginger and chilli into the broth, cover and simmer for 15 minutes

  9. Strain the broth through a sieve

  10. Cook the noodles according to the package instructions, drain and refresh in cold water

  11. Peel and wash the carrot and cut into thin strips lengthways

  12. Using a small cutter, cut shapes (e

  13. g

  14. crayfish) out of the carrot

  15. Wash and trim the scallions and cut into rings at an angle

  16. Rinse the bean sprouts in cold water and drain

  17. Dice the tofu

  18. Shell and slice the egg

  19. Cut the duck breast into thin slices

  20. Divide the vegetables, tofu, egg and meat between soup bowls, add hot broth and serve at once

No extra notes


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