Roasted Duck Noodle Soup
Adapted from THAILAND: THE COOKBOOK by Jean-Pierre Gabriel
Preparation time: 30 – 40 minutes, plus standing time
Cooking time: 2 hours
For the roasted duck:
1 x 2¼ - lb./1-kg whole duck, cleaned without giblets
¼ cup (2⅔ oz./70 g) salt flakes
5 slices fresh ginger
4 cloves garlic, chopped
3 – 4 cilantro (coriander) roots, chopped
1 teaspoon five spice powder
1½ tablespoon black salted soybeans, finely pounded
1 teaspoon slat
1 tablespoon 55 proof liquor or brandy
1 tablespoon sugar
2 tablespoons honey
1 tablespoon thick soy sauce
For the soup:
7½ cups (3 pints/1.75 liters) chicken broth (stock)
2 star anise
1 small cinnamon stick, broken into small pieces
2 cloves garlic, coarsely crushed
2 cilantro (coriander) roots, coarsely crushed
½ teaspoon ground black pepper
2 tablespoons light soy sauce
1 teaspoon salt
1½ teaspoons granulated sugar
11 oz./300 g fresh egg noodles
1 cups (3½ oz./100 g) bean sprouts
¼ cup (¾ oz./20 g) finely sliced scallions (spring onions)
4 tablespoons Fried Garlic (see p. 64)
¼ cup (2 fl oz./50 ml) white vinegar (optional)
¼ cup (2 fl oz./50 ml) soy sauce (optional)
¼ cup (2 oz./50 g) superfine (caster) sugar (optional)
2 tablespoons dried chili flakes (optional)
Preheat the oven to 300 °F/150 °C/Gas Mark 2.
Rinse the duck thoroughly in cold water and pat dry with paper towels. Rub the whole duck with the salt flakes and let stand for 30 minutes. Rinse off the salt and pat dry with paper towels, then set aside.
Pound the ginger, garlic and cilantro (coriander) roots in a mortar with a pestle until smooth, then transfer to a bowl and add the five spice powder, salted soybeans, salt, liquor or brandy, and sugar and mix until combined. Put the mixture inside the duck, then place the duck on a roasting tray and set aside.
To make the honey sauce, mix the honey, thick soy sauce, and ⅓ cup (2½ fl oz./75 ml) water in a bowl.
Brush the duck all over 2-3 times with this mixture, then roast the duck in the oven for about 1½ hours or until cooked. During roasting, brush the duck with some of the honey sauce every 30 minutes. When
cooked, remove the duck from the oven, cover with kitchen foil, and let rest for at least 15 minutes.
Remove the duck drumsticks and set aside, then carve the meat, slice into strips, and set aside.
To make the soup, heat the broth (stock) in a pan over medium heat. Put the star anise, cinnamon, garlic, cilantro (coriander) roots, and black pepper into a spice bag and add to the pan. Let the broth boil for 5 minutes, Season with soy sauce, salt, sugar, and dark soy sauce then reduce the heat and simmer for 2-3 minutes.
Divide the noodles, been sprouts, scallion (spring onion), and fried garlic among serving bowls. Season with the vinegar, soy sauce, sugar and chili flakes, if using, and serve.
(* Recipe reproduced with permission from Thailand: the Cookbook by Jean-Pierre Gabriel- published by Phaidon Press, May 2014)