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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Serve with: fresh cilantro, basil, and mint leaves. 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 |
Directions:
1. Bring a large pot of water 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, being careful not to cut into duck; season with 1/4 tsp salt and pepper. Roast, skin down, in skillet until meat thermometer registers 165°F (about 30 minutes).
4. Turn on broiler. Drain fat, turn duck over, and broil 6 inches from heat until skin is golden (2 minutes). Transfer duck to cutting board; let rest 10 minutes. Slice.
5. Strain broth. Return to pot, add sprouts; boil 5 minutes. Arrange noodles, duck, and sliced scallion in bowls. Ladle broth over them. Serve.
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