Turn the duck and cook the other side for 2-3 minutes ... with buckwheat or somen (thin rice noodles) but not ramen noodles or egg noodles. When the weather gets cold, I love to cook this dish ...

The broth is the strongest element, well infused and saturated with duck, star anise ... You can choose from a variety of noodles; I went with a Chinese skinny egg noodle, though a flat rice ...

Duck legs paired with umami-rich dried mushrooms give a wonderful depth to this noodle broth. Using the pressure cooker extracts maximum flavour from the ingredients. Put the duck legs in a cold ...

You need only the duck carcass (minus the tail, which has a very strong flavour) and breasts for the soup; use the leg meat for another dish, such as duck larb. Most people throw away the roots of ...

It’s the perfect companion for these wonderful wontons and noodles. Soup: Braised Duck Leg With Won Ton Egg Noodle Soup At ...

For real ease of preparation, buy a roast duck from a Chinese restaurant (the ones hanging in the window). For a more economical version, roast chicken can be used instead. It’s the freshness of ...

The duck slices were layered on top of the noodles. Pink and tender, they reminded me of smoked duck rather than grilled ... We were prompted to add the Soy Ramen Egg (S$2) to elevate the experience.