Wildfowl Ginseng Soup
With just enough complexity to transcend rustic, this Valley of the Four Winds specialty is a warm and satisfying meal. This aromatic broth, rich with hearty noodles and topped with juicy duck meat, is lent a peppery bite by the ginger and chili.
⏱️ Prep: 15 min🍳 Cook: 30 min
Ingredients
| 8 cups | 1.9 l | chicken broth |
| 1 inch piece | ginger, diced fine | |
| 2 to 3 whole | whole star anise | |
| 2 tablespoons | 30 ml | soy sauce |
| 1 teaspoon | 5 ml | salt |
| 1 teaspoon | 5 ml | red pepper flakes, or Thai peppers, to taste |
| 3 tablespoons | 45 ml | vegetable oil |
| 2 whole | whole duck breasts | |
| 2 cloves | garlic, minced | |
| Several handfuls | baby spinach or baby bok choy, cut into thin slivers | |
| One 10-ounce package | dried egg noodles |
Instructions
- In a large saucepan, combine the chicken broth, ginger, anise, soy sauce, salt, and red pepper flakes. Simmer this mixture for about 15 minutes, then remove the anise and turn down to low.
- Preheat the oven to 375°F. Add the vegetable oil to an oven-safe skillet over medium heat. When the oil starts to shimmer, add the duck breasts, skin side down (be careful of oil spatters!). Sear the breasts for about 5 minutes, then flip the breasts and put the pan in the oven. Roast for another 8 to 10 minutes, then remove from the oven. Transfer to a cutting board and allow to sit until you are ready to serve.
- Return the skillet with the duck's cooking oil to a burner over medium low heat. Add the garlic and cook until it is fragrant, but not brown. Turn off the heat and stir the baby spinach into the hot oil until it wilts. Set aside.
- In a large pot, bring water to a boil and cook the noodles according to their instructions. When done, drain and toss with the garlic oil and greens to keep from sticking together. Add all of this to the broth.
- To serve, slice the duck breasts into bite-sized pieces. Ladle the noodles and broth equally into four bowls, then top with the pieces of duck breast.