Serves 2
Smoked duck noodle soup is one of the most popular street foods in Hsinchu City, known as the technology capital of Taiwan. The traditional cooking method for this dish is complicated and I have used a simplified version which will allow you to make it easily at home. Whichever way you prepare this dish, it is a thoroughly delicious dish.
INGREDIENT
4 duck legs
Cooking oil, as needed
Sesame oil, as needed
200 g (7 oz) egg noodles
100 g (31/2 oz) green vegetables of choice
A handful of coriander leaves
Marinade
1 Tbsp ground Sichuan pepper
1 Tbsp salt
2 Tbsp Shaoxing wine
Soup
30 g (1 oz) spring onion
3 slices ginger
1/2 cinnamon stick
1 star anise
1 litre (32 fl oz / 4 cups) water
3 Tbsp light soy sauce
1 Tbsp demerara sugar
1 piece dried tangerine peel
For Smoking the Duck
150 g (51/3 oz) demerara sugar
2 Tbsp plain flour
30 g (1 oz) tea leaves
2 star anise
HOW TO COOK SMOKED DUCK NOODLE SOUP
1. Marinate the duck legs with the ingredients for the marinade. Cover and set aside in the refrigerator for at least 1 hour.
2. Prepare the soup. Heat 2 Tbsp oil in a saucepan over medium heat. Add the spring onion, ginger, cinnamon and star anise and stir-fry until fragrant. Add the water, soy sauce, sugar and tangerine peel and bring to a boil.
3. Add the marinated duck legs and return to a boil. Lower the heat and simmer for 45 minutes. Remove the duck legs and set the soup aside.
4. Line a roasting pan with a sheet of aluminium foil and spread the ingredients for smoking the duck in the pan. Place a wire rack in the pan and place the duck legs on the rack, skin side down. Cover the pan with another sheet of aluminium foil.
5. Place the covered pan on the stove and turn the heat to medium. After 2–3 minutes, the ingredients should start smoking. Leave to smoke for 10 minutes.
6. Remove the duck legs from the pan and brush with some sesame oil.
7. Debone 2 duck legs and place the duck meat in the saucepan with the soup. Simmer over low heat for 1 hour.
8. Boil a pot of water and blanch the noodles and green vegetables. Divide into two bowls. Ladle some soup over and top with the duck legs and duck meat. Garnish with coriander leaves and serve.
