Duck and Soup
Ingredients
- 1 pound dried rice-stick noodles
- 5 cups low-sodium beef broth
- 5 cups water
- 6 scallions (2 halved, 4 sliced)
- 4 slices fresh ginger, smashed
- 2 whole star anise
- 3 black peppercorns
- 3/4 teaspoon salt, divided
- 2 duck breast halves (2 lbs)
- 1/4 teaspoon black pepper
- 1 1/2 cups fresh mung bean sprouts
- Prep Time:
- Cook Time:
- Yield: Makes: 8 servings (serving size: 1 1/4 cups broth, 3/4 cup noodles, 2 1/2 oz duck)
Preparation
1. Bring a large pot of
to boil. Add noodles. Boil until tender (4 minutes). Rinse under cold water; drain. Set aside.
2. Add to pot broth, water, scallion halves, ginger, anise, peppercorns, and 1/2 tsp salt. Boil, then let simmer.
3. 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).
4. 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.
5. Strain broth. Return to pot, add sprouts; boil 5 minutes. Arrange noodles, duck, and sliced scallion in bowls. Ladle broth over them. Serve.
Nutritional Information
| Calories per serving: | 416 |
|---|---|
| Fat per serving: | 10.3g |
| Saturated fat per serving: | 2.8g |
| Monounsaturated fat per serving: | 5g |
| Polyunsaturated fat per serving: | 1.7g |
| Protein per serving: | 28g |
| Carbohydrates per serving: | 50g |
| Fiber per serving: | 3g |
| Cholesterol per serving: | 116mg |
| Iron per serving: | 7mg |
| Sodium per serving: | 362mg |
| Calcium per serving: | 48mg |
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