Recipes > #CookingWithLiv Recipes > Duck Pho

Duck Pho

Name: Duck Pho
Total time: 180 min
Cuisine: Asia
Ingredients: 1 Whole Duck , Defrosted; 1 Large White Onion, Thinly Sliced; 4 Cloves Garlic, Minced; 4 Large Dried Shitake Mushrooms; 4” Piece of Fresh Ginger, Peeled & Thinly Sliced; 4 Star Anise; 5 Whole Cloves; 1 Tbsp. Coriander Seeds; 1 Tbsp. Sugar; 1 tsp. Cardamom Pods; 1 tsp Fennel Seeds; 1/3 Cup Fish Sauce; 1 Pack Pho or Rice Noodles; Chili Sauce; Thai Basil or Fresh Mint; Hoisin; Lime; Bean Sprouts

Savory Duck Vietnamese Pho Soup will be your next winter favorite! Made using all parts of the Whole Duck, this dish is packed with flavor.

Rich broth is created with Duck Legs, toasted spices, charred veggies, and a duck carcass. Rice noodles and Duck Breast create your soup base, then add your favorite toppings to make it as spicy or fresh as you'd like!

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Ingredients

Pho

1 Whole Duck , Defrosted
1 Large White Onion, Thinly Sliced
4 Cloves Garlic, Minced
4 Large Dried Shitake Mushrooms
4” Piece of Fresh Ginger, Peeled & Thinly Sliced
4 Star Anise
5 Whole Cloves
1 Tbsp. Coriander Seeds
1 Tbsp. Sugar
1 tsp. Cardamom Pods
1 tsp Fennel Seeds
1/3 Cup Fish Sauce
1 Pack Pho or Rice Noodles

Recommended Toppings

Chili Sauce
Thai Basil or Fresh Mint
Hoisin
Lime
Bean Sprouts

Directions

1
Pat whole duck dry and set the giblets aside. Carefully carve off the duck breasts from the carcass and slowly carve the duck legs off as well. Save the carcass and giblets for the broth.
2
Place the duck carcass and giblets in a large pot, cover with water and bring to a boil for 10-15 minutes. Reduce to a simmer
3
In a large frying pan, toast coriander pods, cloves, star anise, cardamom and fennel seeds being careful not to burn. Set aside.
4
In the same frying pan, add 1 Tbsp Oil and add 1 onion and duck legs on high heat. Char these for 4-6 minutes then add in garlic, shitakes, and 2/3 of the ginger (save the rest for toppings) to char for 2-4 more minutes.
5
Add the toasted spices, cooked onion, duck legs, cooked ginger, cooked garlic, shitake, fish sauce, and sugar to the duck pot. Stir well and let simmer for at least 2 hours.
6
Discard the duck bits and onion. Then strain the broth. Put the strained broth in a pot to keep warm.
7
Score and render duck breast for 8-10 minutes then flip and finish off meat side down for 5-7 minutes. Let rest for 5 minutes then thinly slice.
8
Cook Pho noodles or rice noodles according to packaging instructions.
9
Assemble Bowls: Divide Noodles into 4 bowls. Pour Broth over noodles and place half of one duck breast's slices on top of each bowl then add as much of the following toppings as you would like: Thai Basil, Chili sauce, Hoisin Sauce, Bean Sprouts, and limes. Serve immediately.