Ingredients with Measurements:
- 2 duck legs
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz. dried egg noodles
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large pot
- Skimmer or slotted spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rub the duck legs with Chinese five-spice powder and place them on a baking sheet. Roast for 45 minutes or until the skin is crispy and the meat is cooked through.
3. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and cook for 5 minutes or until softened.
4. Add the chicken broth, soy sauce, rice vinegar, honey, sesame oil, salt, and black pepper. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
5. Remove the duck legs from the oven and let them cool for a few minutes. Remove the skin and shred the meat into small pieces.
6. Cook the egg noodles according to package instructions, then drain and rinse under cold water.
7. Add the shredded duck meat to the soup and let simmer for 5 minutes.
8. Divide the noodles among 4 bowls and ladle the soup over them.
9. Garnish with green onions and cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 50g
- Protein: 30g
Substitutions for ingredients:
- Chicken legs can be used instead of duck legs.
- Vegetable broth can be used instead of chicken broth.
- Brown sugar can be used instead of honey.
Variations:
- Add sliced mushrooms to the soup.
- Use udon noodles instead of egg noodles.
- Add a sliced hard-boiled egg to each bowl.
Tips and tricks:
- To make the duck legs extra crispy, broil them for the last 5 minutes of cooking.
- If the soup is too salty, add a splash of water or more chicken broth.
- To save time, use store-bought roasted duck instead of roasting your own.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl and let everyone serve themselves.
- Garnish each bowl with a lime wedge.
Garnishes:
- Green onions
- Cilantro
- Lime wedges
Pairings:
- Steamed bok choy
- Stir-fried green beans
Suggested side dishes:
- Steamed rice
- Vegetable dumplings
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure the duck legs are cooked through before shredding the meat.
Food history:
- Chinese five-spice powder is a blend of five spices commonly used in Chinese cuisine: star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds.
Flavor profiles:
- Savory
- Salty
- Sweet
- Spicy
Serving suggestions:
- Serve the soup hot with a side of steamed rice and vegetables.
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Region: Chinese