Vanilla soup with duck and rice noodles

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Vanilla is increasingly being used in savoury dishes and often added to fish such as sea bass or venison. I like the combination with the duck – it perfectly complements the rich taste of the meat. Vanillin also fits perfectly into the chicken.

Ingredients for Vanilla soup with duck and rice noodles

Step by step instruction of cooking Vanilla soup with duck and rice noodles

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1. Trim all excess fat from the duck legs and fry them on both sides, so they become a Golden color. Remove the duck from the pan and set aside. Pour almost all of the remaining fat from the pan, leaving a little at the bottom.

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2. Peas of pink pepper and juniper along with cardamom crushed in a mortar. You can add dried hibiscus leaves.

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3. Onions cut into thin half-rings and add to the pan along with the crushed spices and cut along the vanilla pod. Cook on a slow fire to have caramelicious onion, stirring, about 5 minutes, then add chopped fine julienne the ginger and cut into thin plates garlic. Stew everything for another 2 minutes. Put onion mixture in a saucepan with a thick bottom, put the browned duck legs, cover with water, bring to boil, reduce temperature to low and simmer for about 45 minutes.

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4. Meanwhile, boil the rice noodles in boiling water for 6-8 minutes. To get the pieces of duck from the soup and cool. To disassemble them by hand into thin strips and return to soup. (Skin and bones to throw away). Add in the soup, mirin, soy sauce and sesame oil.