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: 30 minutes Cook Time: 40 minutes 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,...