Duck Pho
- 1 tablespoon neutral-flavored vegetable oil
- 1 onion, thinly sliced lengthwise
- Raw carcass and legs of 1 duck
- 3 cloves garlic, smashed
- 1 slice fresh ginger
- 3 pieces star anise
- 5 whole cloves
- 1 cinnamon stick
- 1 dried shiitake mushroom
- 3 sprigs fresh cilantro
- ¼ cup fish sauce, or to taste
- Salt and black pepper
- 1 package rice noodles
- 4 (1-ounce) pieces foie gras (optional)
- A few thin slices red onion
- A few leaves fresh Thai basil or mint
- Vietnamese chile-garlic sauce (tuong ot toi Vietnam)
- Hoisin sauce
- 1 lime, quartered
- 1 cup bean sprouts
- This recipe is gluten-free
- Produce
- Bean sprouts (1 cup)
- Cilantro, fresh (3 sprigs)
- Garlic (3 cloves)
- Ginger, fresh (1 slice)
- Lime (1)
- Onion (1)
- Red onion (3 thin slices)
- Shiitake mushroom, dried (1)
- Thai basil or mint, leaves fresh (3)
- Meat
- Carcass and legs of 1 duck, Raw (1)
- Condiments
- Fish sauce (1/4 cup)
- Foie gras (4 (1-ounce) pieces)
- Hoisin sauce (1)
- Vietnamese chile-garlic sauce (1)
- Cooking & Baking
- Cinnamon stick (1)
- Cloves, whole (5)
- Neutral-flavored vegetable oil (1 tablespoon)
- Salt and black pepper (1)
- Star anise (3 pieces)
- Pasta & Grains
- Rice noodles (1 package)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 25, 2011 (1 year ago).
44 people saved this recipe.
