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Braised Duck Noodles Soup - Mi Vit Tiem

Braised Duck Noodles Soup
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Entree
Cuisine Vietnamese
Servings 4

Equipment

  • Instant pot

Ingredients
  

  • 4 Duck Legs
  • 1/2 tsp Five-Spice Powder
  • 4 inches Fresh Ginger, minced
  • 2 tbsp Chinese cooking wine or sake
  • 1 tbsp Dark Soy Sauce
  • 2 tbsp Shallots, chopped
  • 1 tbsp Garlic, crushed and chopped

Soup Ingredients

  • 8 cups water
  • 6 red dates
  • 1 tbsp dried mandarin peel - If this is unavailable, substitute with 1 tbsp of orange zest
  • 8 dried Shitake mushrooms
  • 1 tbsp cardamon powder
  • 4 star anises
  • 1/2 tsp coriander seeds
  • 6 garlic cloves
  • 3 shallots
  • 1 inch ginger
  • 1 onion
  • 2 tspn palm sugar or brown sugar, to taste
  • 2 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 1/2 tbsp oyster dauce

Garnish

  • 4 cups Thin egg noodles or Ramen noodles, blanched
  • 2 cups Blanched Chinese Green vegetable like bok choy, Chinese broccoli
  • 2 cup Assorted Asian mushrooms (Enoki, Oyster mushrooms, white beech) - Optional
  • 1/2 cup Coriander
  • 1/2 cup Sliced green onions
  • 1 cup Pickled green papaya, thinly sliced (if not available, use instead Granny Smith apple or green mango)

Instructions
 

  • Wash and pat dry the duck legs. Rub the duck legs with the first 6 ingredients, and marinate for an hour for the flavors to blend well.
  • Preheat over to 450 degrees. Shake off the marinade from the duck legs. Place the duck legs in foil-lined baking tray, and roast for 15-20 minutes until the skin is golden brown. Remove from the oven.
  • In the meantime, soak the dates and shitake in room temperature for 15 minutes to hydrate them. Remove and squeeze dry.
  • Prepare the pickled green papaya (or green mango or Granny Smith green apple). Slice into very thin pieces and marinate with 1/4 cup white vinegar with a pinch of sugar and a pinch of salt.
  • In instant pot, add all the soup ingredients including the soaked dates and shitake mushrooms and the duck legs. Close the lid, set pressure cook on high for 10 minutes. When done, release steam manually. (If using a regular pot, put all the broth ingredients in a large pot, heat to boiling. Add the roasted duck legs, lower the heat to simmer and cook for around one hour and half. Make sure to add more water to replace the evaporated liquid.)
  • In the meantime, cook the noodles in boiling water according to package instructions, and divide in 4 bowls
  • When steam has been fully released, open the lid and cancel pressure cook function. Skim any fat rising to the top. Remove the duck legs and put one duck leg in each bowl. Put 2 shitake mushrooms in each bowl. Set on saute function. When the broth is boiling, briefly blanch the green vegetable and additional mushrooms (optional) and divide among the 4 bowls. Taste the broth and adjust the seasoning. Laddle the broth in the bowls of noodles.
  • Sprinkle the sliced green onion and coriander on top. Serve piping hot with a side dish of pickled green papaya.
Keyword Asian food, Duck Noodles Soup