So this was a bit of an experiment. You can adjust to taste and play around with the spices. I kept adding things to get the taste I wanted 😉
Serves: 2-3
Ingredients:
1 duck leg
juice of one medium orange
1 tsp fresh ginger, grated
1 carrot
1 celery stick
bunch of parsley
2 cm fresh ginger
1 chili
1/4 onion
1 small leek
3 garlic cloves
2 tbsp light soy sauce
1 tsp oyster sauce
1 tsp chili garlic sauce
1/4 tsp five spice (optional)
2 cloves
1/4 chicken stock
15 g dried shiitake mushrooms
175 g fresh shiitake mushrooms
100 g rice noodles
salt & pepper, to season
1. Preheat oven to 190 C. Season duck with salt and place in the oven. Cook for 50 min. until crispy. Take the duck out of the oven, rub with grated ginger and splash with orange juice. Return to the oven for another 20-25 min.
2. In the meantime, char the vegetable (leek, ginger, chili, garlic, onion) using the stove until lightly blacken. This will add a smoky flavour to the broth.
3. Place ginger, leek, parsley, celery, garlic, chili and onion in a large pot. Cover with about 1 liter of water, add soy sauce, oyster sauce and chicken stock. Bring to boil and add the duck leg. Simmer for 30 minutes. Add more water if needed. After 30 min. add chili garlic past and cloves. Simmer for another 15 minutes. Add five spice and simmer for 5 min.
4. Remove carrot, leek, ginger, celery, onion from the broth. Slice half of the carrot and return to the broth. Add shiitake mushrooms to the broth and simmer for another 10 minutes. Remove duck and pull meat apart using a fork. Return duck pieces to the soup. Season with salt, pepper and soy sauce to taste.
5. In the last five minute place rice noodles in boiling water for 3-4 minutes. Drain and place a portion of noodles in each serving bowl and cover with soup. Sprinkle with fresh parsley.
101 Tastes 