Five Spiced Roasted Duck noodles
Ingredients
3-4 people
The Broth
2 cinnamon stick
2 pc star anise
2 cloves garlic
10 black pepper corns
1 tsp toasted coriander seeds
2 tbsp palm sugar
2 tbsp soysauce
1 tbsp fishsauce
2 tbsp oyster sauce
3-4 cups water or chicken stock
Roasted 5 spices duck
4 pieces duck breast
2 tbsp 5 spice powder
2 tbsp oyster sauce
2 tbsp hoisin sauce
1 tsp dark sticky soysauce
1 tsp honey
Pair with
1 pack rice noodles or egg noodles
beansprounts
Garnish
finely chopped coriander and spring onions
Component
garlic oil
chilli vinegar
Steps
To make noodle soup broth, pound coriander roots, black pepper corn and garlic in the pestle and mortar until become paste.
Add into a big pot with 1 tbsp vegetable cooking oil then add palm sugar, sauces and stock. Simmering it for 20 min.
Scoll your duck on the skin side. Marinate your duck for at least half and hour with the marinate ingredients.
On medium heat pan, add your duck skin side down, let them cook for a few minutes then turn over. Let it cook for a few more mins then transfer to roasting tray and roast in oven for 20-30 mins.
Once your duck cooked, take them out from the oven and let them rest for 10-14 min. Slice them about 2 cm thick and leave them aside. Any leftover juice add them into your soup.
Bring water to boil in a big saucepan. Cook your rice noodles or egg noodles for about 5-8 mins according to the package instruction. Once noodles cooked drain the water off and divided them in to noodles bowls. Add about 1 tsp of garlic oil to prevent noodles stick together.
Bring water to boil in another sauce pan, blnched beansprounts in the boiling water in the saucepan for 30 seconds then place them in the noodles bowl.
Serve your noodles with roasted duck,beansprounts, garlic oil and chilli vinegar and beansprounts. Garnish with spring onions and coriander.
Perfect with garlic oil, chilli flakes or chilli vinegar.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
Ingredients
3-4 people
The Broth
2 cinnamon stick
2 pc star anise
2 cloves garlic
10 black pepper corns
1 tsp toasted coriander seeds
2 tbsp palm sugar
2 tbsp soysauce
1 tbsp fishsauce
2 tbsp oyster sauce
3-4 cups water or chicken stock
Roasted 5 spices duck
4 pieces duck breast
2 tbsp 5 spice powder
2 tbsp oyster sauce
2 tbsp hoisin sauce
1 tsp dark sticky soysauce
1 tsp honey
Pair with
1 pack rice noodles or egg noodles
beansprounts
Garnish
finely chopped coriander and spring onions
Component
garlic oil
chilli vinegar
Steps
To make noodle soup broth, pound coriander roots, black pepper corn and garlic in the pestle and mortar until become paste.
Add into a big pot with 1 tbsp vegetable cooking oil then add palm sugar, sauces and stock. Simmering it for 20 min.
Scoll your duck on the skin side. Marinate your duck for at least half and hour with the marinate ingredients.
On medium heat pan, add your duck skin side down, let them cook for a few minutes then turn over. Let it cook for a few more mins then transfer to roasting tray and roast in oven for 20-30 mins.
Once your duck cooked, take them out from the oven and let them rest for 10-14 min. Slice them about 2 cm thick and leave them aside. Any leftover juice add them into your soup.
Bring water to boil in a big saucepan. Cook your rice noodles or egg noodles for about 5-8 mins according to the package instruction. Once noodles cooked drain the water off and divided them in to noodles bowls. Add about 1 tsp of garlic oil to prevent noodles stick together.
Bring water to boil in another sauce pan, blnched beansprounts in the boiling water in the saucepan for 30 seconds then place them in the noodles bowl.
Serve your noodles with roasted duck,beansprounts, garlic oil and chilli vinegar and beansprounts. Garnish with spring onions and coriander.
Perfect with garlic oil, chilli flakes or chilli vinegar.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
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