Spicy Lemongrass Duck Noodles
Tender duck leg, braised in a fragrant broth infused with lemongrass, ginger, and chili, served over springy rice noodles. This dish offers a delightful balance of sweet, spicy, and umami flavors, making it a perfect and satisfying dinner.
Prep Time
120 min
Difficulty
Medium
Servings
4
Calories
650 kcal
Instructions
- 1
Prepare the aromatics: bruise the lemongrass stalks by hitting them with the back of your knife. Peel and thinly slice the ginger. Mince the garlic and deseed and thinly slice the red chilies.
~10 min - 2
In a large pot, sear the duck legs on all sides over medium-high heat until golden brown. Remove duck legs and set aside.
~8 min - 3
Add the bruised lemongrass, ginger, minced garlic, and sliced chilies to the pot. Sauté for 2 minutes until fragrant.
~2 min - 4
Return the duck legs to the pot. Add fish sauce, soy sauce, brown sugar, star anise, cinnamon stick, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes, or until the duck is very tender.
~90 min - 5
While the duck is simmering, cook the rice noodles according to package directions. Drain and rinse with cold water.
~10 min - 6
Once the duck is tender, remove the duck legs from the broth. Skim off any excess fat from the broth if desired. If you want a thicker broth, you can reduce it slightly over medium heat for 5-10 minutes.
~5 min - 7
Chop the scallions and cilantro for garnish.
~3 min - 8
To serve, place a portion of rice noodles in each serving bowl. Ladle the hot duck broth over the noodles. Place a duck leg in each bowl. Garnish with chopped scallions and fresh cilantro.
~2 min
Tips
- For an extra layer of flavor, you can score the duck skin before searing to help render more fat.
- Leftover broth can be strained, cooled, and stored in the refrigerator for up to 3 days. It's excellent for other noodle soups or as a base for stir-fries.
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