Duck and Noodle Soup
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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
Score the skin of the duck breast in a diamond pattern and season with salt and pepper
Then lay in a cold skillet, skin side down, and heat
Turn over as soon as the fat runs
Fry for about 7 minutes, then turn and fry for about a further 7 minutes until crisp
Take out and set aside
Peel and slice the ginger
Wash and deseed the chili
Put the ginger and chilli into the broth, cover and simmer for 15 minutes
Strain the broth through a sieve
Cook the noodles according to the package instructions, drain and refresh in cold water
Peel and wash the carrot and cut into thin strips lengthways
Using a small cutter, cut shapes (e
g
crayfish) out of the carrot
Wash and trim the scallions and cut into rings at an angle
Rinse the bean sprouts in cold water and drain
Dice the tofu
Shell and slice the egg
Cut the duck breast into thin slices
Divide the vegetables, tofu, egg and meat between soup bowls, add hot broth and serve at once
No extra notes