Gluten-Free Duck Rice Noodle Soup

Ingredients

• 4 duck legs, about 1.2 kg total
• 250 g rice noodles, gluten-free, dried
• 400 g bok choy, quartered lengthwise
• 1 yellow onion, thinly sliced
• 30 g fresh ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 1.5 litres gluten-free chicken stock
• 1.5 tbsp gluten-free fish sauce
• 1 tsp maple syrup
• 1.5 tsp salt
• 3 scallions, green tops thinly sliced
• 1 lime, cut into wedges

Method

1. Season duck legs with salt; brown skin-side down until deeply crisp.15 min timer
2. Turn duck, add onion and ginger, and cook until aromatic.5 min timer
3. Add stock, star anise, cinnamon, fish sauce, and maple; simmer gently.25 min timer
4. Lift out duck; add bok choy and simmer until tender.5 min timer
5. Cook noodles separately, then serve with duck, broth, scallions, and lime.