Vietnamese Duck Noodle Soup

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

4 duck legs

2 tbsp oyster sauce

1 tbsp fish sauce

½ tsp 5 spice powder

300g fresh thin egg noodles

1 bunch bok choy

Crispy fried shallots, to serve

Broth

2 chicken stockpots

1L coconut water

2 star anise

1 garlic bulb, halved

4 purple shallots

1 x 4 cm piece ginger sliced

8 dried shiitake mushrooms, rehydrated in 1 cup of hot water

1 tsp dried goji berries

2 tsp palm sugar

2 tsp dark soy sauce

1 tbsp light soy sauce

Method

To make the broth, dissolve the chicken stockpots a pot filled with 3L of water. Add the remaining broth ingredients including shitake water and bring to the boil. Turn down to a simmer and cook for 1 - 1.5 hours then strain.

Preheat the oven to 190°C.

Combine the oyster sauce and fish sauce together and brush over the duck legs. Arrange on a baking tray and roast in the oven for 1 hour.

Bring a pot of water to the boil. Cook the egg noodles and bok choy together for 1 minute.

Divide the noodles, bok choy and broth into serving bowls, then add the crispy duck legs on top with a sprinkling of fried shallots.