Duck and Noodle Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
Preparation steps
1.
Score the skin of the duck breast in a diamond pattern and season with salt and pepper. Then lay in a cold skillet, skin side down, and heat. Turn over as soon as the fat runs. Fry for about 7 minutes, then turn and fry for about a further 7 minutes until crisp. Take out and set aside.
2.
Peel and slice the ginger. Wash and deseed the chili. Put the ginger and chilli into the broth, cover and simmer for 15 minutes. Strain the broth through a sieve.
3.
Cook the noodles according to the package instructions, drain and refresh in cold water.
4.
Peel and wash the carrot and cut into thin strips lengthways. Using a small cutter, cut shapes (e. g. crayfish) out of the carrot. Wash and trim the scallions and cut into rings at an angle. Rinse the bean sprouts in cold water and drain. Dice the tofu. Shell and slice the egg.
5.
Cut the duck breast into thin slices.
6.
Divide the vegetables, tofu, egg and meat between soup bowls, add hot broth and serve at once.
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