Ingredients with Measurements:
- 2 duck breasts, skin removed and sliced thinly
- 8 cups chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon chili flakes
- 1 package of rice noodles
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Large pot
- Large skillet
- Tongs
- Colander
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced duck breasts and cook until browned, about 3-4 minutes per side. Remove from skillet and set aside.
2. In the same skillet, add the garlic and ginger and cook for 1-2 minutes until fragrant.
3. Add the chicken broth, sesame oil, soy sauce, rice vinegar, honey, and chili flakes to the skillet. Bring to a boil, then reduce heat and let simmer for 10 minutes.
4. While the soup is simmering, cook the rice noodles according to package instructions. Drain and set aside.
5. Add the cooked duck to the soup and let simmer for an additional 5 minutes.
6. To serve, divide the cooked noodles among four bowls. Ladle the soup and duck over the noodles. Top with chopped scallions, cilantro, and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking duck
Simmer for soup
Serving size:
4 servings
Nutritional information:
Calories: 375
Fat: 11g
Carbohydrates: 43g
Protein: 27g
Sodium: 1,200mg
Substitutions for ingredients:
- Chicken breasts can be substituted for duck breasts
- Vegetable broth can be substituted for chicken broth
- Brown sugar can be substituted for honey
- Red pepper flakes can be substituted for chili flakes
Variations:
- Add sliced mushrooms to the soup for an earthy flavor
- Use udon noodles instead of rice noodles for a heartier dish
- Add bok choy or spinach for added greens
Tips and tricks:
- Slice the duck breasts thinly to ensure even cooking
- Toast sesame seeds in a dry skillet over medium heat for 1-2 minutes until golden brown
- Add a splash of fish sauce for added umami flavor
Storage instructions:
Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup and noodles separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the soup and noodles in a large bowl and garnish with scallions, cilantro, and sesame seeds.
Garnishes:
Chopped scallions, cilantro, and toasted sesame seeds
Pairings:
Serve with a side of steamed vegetables or a simple green salad.
Suggested side dishes:
Steamed broccoli, sautéed bok choy, or a green salad with a sesame-ginger dressing.
Troubleshooting advice:
- If the soup is too salty, add a splash of water or unsalted broth to dilute the saltiness.
- If the soup is too spicy, add a splash of coconut milk or cream to mellow out the heat.
Food safety advice:
Make sure to cook the duck to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Noodle soups are a staple in many Asian cuisines, including Chinese, Japanese, and Vietnamese. This recipe combines Chinese flavors with the use of duck and sesame oil.
Flavor profiles:
Savory, umami, slightly sweet, and spicy.
Serving suggestions:
Serve hot and enjoy as a comforting and satisfying meal.
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