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 ...

They also have a “Hinan” or Hainan chicken, however, it was obvious with the big sign out front and the waiter’s enthusiastic pimping out of the duck noodle soup that getting anything else ...

Use the carcass to make a flavourful broth for noodles, and top with the duck meat and some vegetables. Chop the carcass into several large pieces and place them in a medium-sized pot. Add 1.5 ...

🧹 “You’re the one that the Wizard has been waiting for,” Cathy 🚵 + 📘 You might have seen bicyclist Pattie Baker tooling around Dunwoody with a rainbow-colored duck on her handlebar ...

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 ...

Duck goes brilliantly with the subtle aniseed flavour of fennel and the sweetness of fruit. Serve with rice or noodles, or just as it is. Each serving provides 310 kcal, 31g protein, 10g ...

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 ...

Turn the duck and cook the other side for 2-3 minutes. Remove from the pan and rest for 5 minutes before slicing. Rinse noodles under hot water and drain. Add water, soy, mirin, sugar, dashi ...