Duck And Noodle Soup

By á-170456

Ingredients

• 1 whole duck - (abt 5 lbs)
• Salt to taste
• Freshly-ground black pepper to taste
• 3 tablespoons tamarind paste
• 3 garlic cloves chopped
• 3 tablespoons dark cane syrup
• 2 tablespoons ketchup
• 2 tablespoons water
• Creole seasoning see * Note
• 1 quart dark duck or veal stock
• 1/2 pound rice noodles cooked
• 1 cup chopped roasted peanuts
• 2 cups julienned peeled seeded cucumbers
• 2 cups bean sprouts
• 1 cup fresh cilantro leaves - (loosely packed)
• Sesame oil
• Rice wine vinegar to taste
• Chili paste to taste

Details

Servings 4

Preparation

Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees. Season the duck with salt and pepper. Set aside.

In a food processor, combine tamarind paste, garlic, cane syrup, ketchup and water. Season with Creole seasoning. Puree until smooth. (Makes 3/4 cup)

Brush the entire duck with the tamarind mixture. Place on a baking sheet and roast until tender, about 1 1/2 hours. Remove from the oven and cool completely. Remove the bones and slice the meat into thin slices.

In a large pot, bring the stock to a boil. Divide the noodles, duck, vegetables, peanuts, and herbs between the serving bowls. Ladle the hot broth into each bowl. Drizzle in the sesame oil. Pass the vinegar and chili paste with the soup and let individuals season to taste.

This recipe yields 4 to 6 servings.