Roast Duck Rice Noodle Soup
by Michelle Tsang
A Hong Kong classic; you'd notice them from a distance: rows of roast duck, goose, pork belly, BBQ Pork and chicken line a shop window, all glistening and inviting. My first choice is always roast duck and with the help of good Chow's Everything Sauce, I get to create this comfort dish easily at home. You can use the oven but what I've found is that the Air Fryer does an even better job at creating that perfect crispy skin finish. Use the Everything Sauce as a finishing glaze as well as brushing it over the roast duck at the last 10 minutes of cooking. Serve with rice noodles and a dollop of Fish Roe Five Spice and you have a delicious bowl of Cantonese classic.
Ingredients:
2 duck breasts (boneless)
½ teaspoon salt
1 ½ Five spice powder
3 Tbsp Everything sauce
Dollop of Fish Roe Sambal
Fresh rice noodles
Red chilli slices garnish coriander, garnish
Instructions:
1. Score the skin of the duck breast with a sharp knife. Be careful not to cut through to the meat.
2. Season the duck breasts with salt and five spice powder.
3. Place duck breast in the air fryer basket skin-side up, and air fry at 195°C for 5 minutes.
4. The skin will start to crisp up. Brush Everything Sauce on duck skin. Reduce the temperature down to 160°C, and continue to air fry the duck breasts for an additional 10 minutes.
5. Remove from the air fryer and cover with aluminum foil; rest for ten minutes.
6. (Alternatively, place the duck breasts, skin side down in a cold oven-proof pan. Turn to high heat and cook for 9 mins, rendering fat as much as possible. Turn duck skin side up and cook for 4 minutes. Place pan in preheated oven at 180C for a further 10 minutes. Remove from the oven and cover with aluminum foil to rest for ten minutes.)
7. Glaze skin with more Everything sauce, slice at an angle for 1 cm thick slices. Dollop Fish Roe Sambal (if using) and serve with rice noodle soup.
To cook rice noodle soup:
750ml chicken stock
500g fresh rice noodles
1. Heat up chicken stock in a sauce pan.
2. Add rice noodles to the heated stock for 1 minute, to soften and remove from stock immediately (don't let it soak for any longer). Alternatively microwave noodles for 3 minutes and ladle soup over portioned noodles.
3. Serve in your favourite bowls with slides of duck and garnish.
