Have you ever tried duck noodle soup? If not, let’s join TasteVN in the kitchen and check out 2 ways to make delicious, tender duck noodle soup without any unpleasant smell, all in very simple steps to have an appetizing dish for the family to enjoy!
1. Duck Noodle Soup
Preparation
20 minutes
Cooking
45 minutes
Difficulty
Easy
Ingredients for Duck Noodle Soup For 4 people
Duck meat 500 gr Dry noodles 200 gr Carrot 1 piece White radish 1 piece Shallots 5 pieces Garlic 3 cloves Ginger 1 piece (small) Mixed fresh vegetables 100 gr Cooking oil 100 ml Common spices A little (sugar/ salt/ monosodium glutamate)
How to choose fresh and delicious carrots
- You should choose carrots that have bright colors, evenly orange, with the whole root intact, not cracked or bruised.
- Make sure to select carrots that are of moderate size, easy to hold, not too big or too small, as they will taste sweeter.
- The root should be long and tapered from end to end, when squeezed, it feels firm, not too soft, with the leaf stalk intact and tightly attached to the root, preferably with fresh leaves.
How to Prepare Duck Noodle Soup
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Prepare the Duck
The duck meat needs to be cleaned of all feathers; use salt to rub the entire duck meat for about 1 – 2 minutes, then rinse with water several times until completely clean.
Use a knife to chop the meat into small pieces, rinse again to ensure it is completely clean, then place it into a basket to drain.
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Prepare Other Ingredients
Peel the shallots, wash them clean, slice them thinly, and take half of the sliced shallots to chop finely.
Do the same with garlic; after peeling, use a knife to chop it finely.
Peel the white radish, wash it clean, and cut it into slices about 1/2 finger thick. Peel the carrot, wash it clean, and cut it into thinner slices; you can shape it like flowers if you like!
Wash the chives, cut them into short pieces for easy eating, and wash the bean sprouts to drain. Peel the ginger, then cut it into long, thin slices.
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Sauté shallots
Put on the stove 1 pan of oil and heat on high until the oil is hot, then add all the sliced shallots, lower the heat and stir continuously. When the shallots turn light yellow, you can turn off the heat.
Strain the fried shallots through a sieve to remove excess oil.
How to fry crispy and delicious shallots
- You should cut the shallots horizontally, this also helps the fried shallots become crispier.
- Spread all the shallots on a tray and sun-dry for about 2 hours, mixing them with a little lemon juice.
- Then add a bit of cornstarch and mix well, wait until the oil is hot before adding the shallots, stir continuously to prevent the shallots from burning.
- When the shallots turn light yellow, you should turn off the heat and remove them to absorb oil on a paper towel, this way the shallots will be very crispy.
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Stir-fried duck
Place the pan back on the stove, keep about 2 spoons of cooking oil to sauté the remaining minced shallots and garlic until fragrant. When it becomes aromatic, add the duck meat and stir-fry over high heat until it is browned.
When the duck meat is browned and slightly rare, you can turn off the heat.
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Prepare the broth
Prepare a pot of water with a few slices of ginger, boil until the water is hot, then add all the stir-fried duck into the pot; you can use the water to rinse the duck pan to get the fragrant garlic.
Continue to cook for about 15 more minutes, then add the white radish to the pot, simmer on low heat for about 30 minutes, at this point the meat will be tender, and you can add the carrots.
Wait until the carrots start to soften, then season to taste with a little sugar, salt, and monosodium glutamate, depending on each family’s preference. Finally, just add a little fried shallot to enhance the flavor of the dish. That’s the broth done.
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Blanching bean sprouts
Prepare a pot of boiling water, take a sufficient amount of bean sprouts and drop them into the boiling water, stir well once, then add the bean sprouts and chives to blanch briefly for about 1 minute before quickly removing everything.
Tip: Depending on your preference, you can blanch them first or eat them raw. -
Final product
Put the noodles and bean sprouts into a bowl, mix well with a teaspoon of fried shallot oil, then pour the rich, hot broth over the top, add a few pieces of duck meat, and it’s ready to serve!
So you have completed the delicious and extremely attractive duck noodle soup with a sweet and rich broth, served with noodles that are chewy but not mushy. Each slice of tender duck meat can be complemented with fresh herbs and bean sprouts while eating to balance the flavors and enhance the dish!
2. Duck curry noodles
Preparation
15 minutes
Cooking
45 minutes
Difficulty
Easy
Ingredients for Duck Curry Noodles For 4 people
Duck 1 bird (about 2kg) Dry noodles 100 gr Fresh vegetables 100 gr Onion 1 bulb Lemongrass 4 stalks Cinnamon 1 stick (small) Star anise 1 piece Ginger wine 2 tablespoons Curry powder 2 tablespoons (about 1 packet) Curry oil 50 gr (1 jar) Garlic 1 tablespoon (minced) Unsweetened milk 440 ml Tomato sauce 2 tablespoons Annatto powder 1/2 teaspoon Satay 1 tablespoon Chili powder 1 teaspoon Annatto oil 3 tablespoons Cornstarch 4 tablespoons Common seasoning a little (sugar/ salt/ monosodium glutamate)
How to Choose Fresh Ingredients
Where to buy curry powder and curry oil
You can find curry powder and curry oil at specialty spice stores, supermarkets or directly purchase on reputable e-commerce sites like TasteVN
Where to buy fresh milk
- Fresh milk is quite easy to find; you can buy milk at convenience stores, traditional markets, any supermarket, or simply order online at TasteVN.
- You can also use coconut milk instead of fresh milk if you prefer a richer flavor!
How to prepare Duck Curry Noodle Soup
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Prepare the ingredients
Lemongrass should be cut at the root, washed clean, then smashed with a knife, and cut into pieces about the length of a pinky finger.
After peeling the onion, cut it into thin, even slices.
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Prepare and marinate the duck
After cleaning the duck by removing feathers and innards, use 2 spoons of ginger wine to rub and massage the entire body for about 2 minutes, then rinse with clean water 1 – 2 times to effectively remove odor and dirt.
Use a scissors to cut the duck meat into bite-sized pieces, place all the lemongrass roots you just cut into a bowl, marinate with 2 tablespoons of curry powder, 1 jar of curry oil (about 3 tablespoons), 2 tablespoons of ketchup, 1/2 teaspoon of annatto powder, 1 tablespoon of satay, and 1 teaspoon of chili powder.
Add 1 teaspoon of MSG, 2 tablespoons of sugar, 1/2 teaspoon of salt, mix everything well together and let the meat soak in the spices for about 15 – 30 minutes.
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Cook the curry
Place a pot on the stove, add about 3 tablespoons of annatto oil to sauté 1 tablespoon of minced garlic, break a cinnamon stick into small pieces, and put it in the pot along with star anise, stir until the garlic is golden, then add all the duck meat and stir continuously over high heat until the meat is firm.
Add 440ml of unsweetened fresh milk, then add enough water to cover all the meat in the pot, about 1.5 liters of water can be added. Continue boiling until the water comes to a rapid boil over high heat.
Then adjust the heat to lower, cook for about 45 minutes until the meat is tender, at this point, dissolve 4 tablespoons of cornstarch with 4 tablespoons of water in a small bowl and slowly add it to the pot, helping the broth to thicken slightly and taste better.
Season to taste, and then you can turn off the heat.
Note: During cooking, regularly skim off the foam for a more appealing broth. -
Blanch the rice noodles
Boil another pot of water, then gradually add the rice noodles and bean sprouts, blanching for about 1 minute before quickly removing them and placing them in a bowl.
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Final product
Finally, just pour some broth, add the duck meat, and top with a few slices of onion, and you can enjoy it!
The rice noodles are chewy and delicious, soaked in rich curry broth, with a perfect balance of salty and sweet, mixed with a bit of spicy flavor that surprises the palate. The duck meat is tender, evenly infused with well-seasoned spices, fragrant with lemongrass and curry.
Add plenty of fresh herbs to make the dish even tastier!
How to choose fresh and delicious duck meat
- You should choose ducks that are fully grown, as the meat will be thicker and tastier. They usually have a plump breast, heavy weight, and the skin on the neck and belly should be thick.
- Observe that the duck’s feathers are smooth and not falling out; mature ducks are usually very easy to clean.
- You can try crossing the two duck wings; if they easily cross each other, the duck is mature enough to be selected for purchase.
- One more small note is that you should not choose ducks that have laid many eggs; they are easily recognized by their sagging lower belly, and the meat will be tough and not tasty anymore.
Effective methods to eliminate the fishy smell of duck meat
- Cleaning the feathers also affects the reduction of the fishy smell on duck meat, so you need to clean all the fine feathers as well.
- Use salt to rub the entire body of the duck, then use a mixture of alcohol and crushed ginger to massage evenly from head to toe, then rinse thoroughly.
- More simply, you just need to mix a mixture of salt and lemon/vinegar, mix well, then massage the entire body of the duck for about 2 – 3 minutes, and rinse with water.
How to blanch delicious and chewy noodle without being mushy
- When boiling water, you can add 1 tablespoon of cooking oil, then add the noodles to blanch, stir well, and blanch for about 2 minutes before taking them out.
- At this time, you can rinse them under running water to stop the heating process of the noodles, helping them maintain their chewy texture without the risk of being mushy.
- Put them in a bowl and you can mix in a little oil to ensure they don’t stick together.
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Hope that with the 2 ways of cooking duck noodle soup that TasteVN just shared, you can create even more delicious dishes for your family to enjoy!
*Refer to images and recipes from YouTube channels: ALO TRÀ VINH, Delicious Dishes Every Day
