Name: Pho-Style Roasted Duck Noodle Soup
Prep time: 10 h
Cook time: 3 h
Total time: 13 h
Yield: 3
Ingredients: Duck Bones reserved from roast duck, picked of any meat; Any Leftover duck jus and pan drippings; 1 2" Piece of Ginger, peeled and gut in half; 3 Star Anise; 1 Cinnamon Stick; 1/2 tsp White Peppercorns, whole; 2 tbsp Demerera Sugar; 1/4 Small Onion, sliced; Light Chicken Stock or Water to cover; Dried Rice Noodles cooked according to package instructions (as needed); Vegetables of Choice (bean sprouts, bok choy or cabbage, balnched, carrots, sliced celery, etc); Reserved Duck Meat; Scallions, sliced; Cilantro, Mint or Thai Basil Leaves; Jalapeno, sliced (optional); Fish Sauce, Hoisin Sauce, Sriracha served on the side; Limes, cut in half or wedges

Instructions

In a tall pot, combine duck bones, ginger, spices, sugar, onion, ginger and cold stock or water to cover. Bring to a simmer and then cook at a low flame and easy gentle bubble for 2-3 hours until the broth is full flavored.
Once ready, turn off the flame and cover the pot with plastic wrap. Leave the stock to rest for 1 hour. This will let the sediment settle to the bottom of the pot and produce a clearer broth.
Strain the broth through a fine chinoise, a strainer lined with dampened cheese cloth or the finest strainer you have. Do not press on the solids and leave the last few ounces of broth, which contain the sediment, in the pot. If time permits, cool overnight and remove any fat which collects on the surface.
When ready to serve, reheat the broth and season to taste with salt. Heat the vegetables, duck meat and noodles separately or in the pot with the broth. I used a strainer to dip the noodles into the broth to heat and microwaved the other items. Then I arranged everything in the bowl and poured the broth on top. Serve with the garnish of fresh herbs, bean sprouts, jalapenos, sauces/condiments and lime on the side so your guests can customize the flavor of their own soup.

Pho-Style Duck Soup

Pho-Style Roasted Duck Noodle Soup

Ingredients

Duck Broth

Garnish

Instructions

In a tall pot, combine duck bones, ginger, spices, sugar, onion, ginger and cold stock or water to cover. Bring to a simmer and then cook at a low flame and easy gentle bubble for 2-3 hours until the broth is full flavored.

Once ready, turn off the flame and cover the pot with plastic wrap. Leave the stock to rest for 1 hour. This will let the sediment settle to the bottom of the pot and produce a clearer broth.

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