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Crispy duck pho
Serves 4 Starters and mains
Ingredients
- 4 duck legs
- 2 litres good-quality chicken stock
- 1 large onion, skin on, quartered
- 4 garlic cloves
- 3 star anise
- 75g piece ginger, thinly sliced
- 3 carrots, roughly chopped
- 1-2 red chillies, sliced
- 200g glass noodles (or soba noodles)
- 2-3tbsp extra virgin olive oil
- 6 baby pak choi, cut in half
- bunch spring onions, chopped
- bunch fresh coriander, chopped
- sriracha sauce, to serve
Method
Fry the duck legs until crisp and golden. Cook the duck legs over a low-to-medium heat, until the fat has reduced down and the legs are golden all over. Pour the chicken stock in a large saucepan and add the onion, garlic, star anise, ginger and carrots. Add the duck legs, bring to the boil then reduce the heat to a simmer and cook for 2 hours until the duck is tender. Remove the duck from the broth and leave to cool. Pass the duck broth through a sieve into a clean saucepan and add the chilli.
Just before serving, soak the noodles in boiling water, following the instructions on the packet depending on the type you are using. Remove the duck from the bones and shred. Heat the olive oil in a frying pan and fry the duck until crisp.
Reheat the stock and drop in the baby pak choi momentarily.
Divide the noodles between 4 bowls, arrange the pak choi over the top and pour over the broth. Scatter with chopped spring onions and coriander, and top with the crispy duck. Serve with sriracha sauce.
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