duck and shitake mushroom noodles with herbs

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Cooking receipe to make duck and shitake mushroom noodles with herbs under category General Recipes. You may find some video clips related to this receipe below.

duck and shitake mushroom noodles with herbs

4 duck legs

salt

1 tsp ground star anise

5cm ginger root (grate 2cm and thickly slice the rest)

2 tbsp dark soy sauce

2 tbsp honey

1 litre fresh light chicken stock (or use 1 stock cube)

3 whole star anise

2 cinnamon sticks

1 tbsp whole dried shrimp or I tbsp fish sauce

1 bunch spring onions trimmed

300g thread or ribbondried rice noodles cooked according to packet directions then thoroughly rinsed in cold water and drained

1 tbsp groundnut or sunflower oil

1 tbsp sesame oil

16 fresh shitake mushrooms

2 garlic cloves sliced

4 tbsp light soy sauce

2 tsp sugar

1 tbsp sesame seeds toasted in a dry frying pan

Handful of enoki mushrooms (optional)

1 bunch of coriander basil and/or mint leaves to serve

1 lime quartered to serve

Prick the duck legs all over with the tip of a knife put them in a shallow roasting tin then rub with salt ground star anise grated ginger dark soy sauce and honey.

Roast at 190C/375F/Gas Mark 5 for 40 minutes. Cover loosely with foil and leave to cool.

At this point the duck can be refrigerated for up to three days if you wish it will wrinkle and look pallid but when reroasted will turn mahogany brown plump up and be crisp. Roast again in a 200C/400F/Gas Mark 6 oven for 20 minutes before serving.

Meanwhile make the soup.

Put the stock whole star anise cinnamon and shrimp the sliced ginger and half the bunch of spring onions in a saucepan bring to the boil then simmer for about 30 minutes.

Strain and discard the flavouring ingredients. Reheat before serving.

For the shitake mushrooms heat the oils in a pan and fry the mushrooms until browned.

Add the garlic and fry again until just golden. Add the light soy sauce sugar and 60ml water and reduce until syrupy.

To serve put a mound of noodles in each bowl add some chopped spring onions and pour over the hot stock.

Divide the mushrooms with their syrup between the bowls along with the roasted duck legs (meat cut from the bone if you prefer) sprinkle with toasted sesame seeds and add a few enoki mushrooms if using.

Serve with bowls of herbs to add to the soup as you eat and quartered limes to squeeze over the top.

Eat with chopsticks spoons and fingers.

This is a soup thats a meal in itself. Add any ingredients you happen to find swap the ones you dont like and subtract the ones you cant get. For instance if you cant find either dried shrimp or fish sauce then throw in a little extra salt. You could add some chopped Chinese greens to the soup. Pickled mustard greens available from oriental stores are also good. Duck is easy to cook. Its easier than chicken because it doesnt dry out. I roast duck twice which works wonders on leg portions or the whole bird (but not breast portions). It removes excess fat crisps the skin and makes the whole thing succulent. You can prepare and roast the duck the day before then whack it back in the oven just before you want it.

Serves 4

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