Gluten-Free Duck Rice Noodle Soup with Star Anise
Crisp-skinned duck and rice noodles soak up a deeply fragrant broth of star anise, cinnamon, ginger, and lime.
Fits Celiac, Hashimoto's, Pregnancy and 5 more diets
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Ingredients
- 1 duck leg, skin on, bone in
- ½ tsp salt
- 1 tsp olive oil
- ½ yellow onion, thinly sliced
- 1 star anise
- 1 cinnamon stick, small
- 1 tsp fresh ginger, sliced
- 500 ml water
- 75 g gluten-free rice noodles
- 1 bok choy, quartered lengthwise
- 3 tbsp green onion tops, thinly sliced
- 1.5 tsp gluten-free fish sauce
- 1 tbsp lime juice
Method
- Salt duck; heat oven to 425°F and warm an ovenproof pot.
- Brown duck skin-side down until deeply crisp, then turn briefly and remove.
- Brown onion in duck fat; add spices, ginger, and water, then cover and roast.35 min timer
- Lift duck out; simmer bok choy in broth until just tender and season with fish sauce.4 min timer
- Cook noodles; shred duck and serve in broth with lime and green onion.
Why it works
- Celiac disease: Gluten-free rice noodles and fish sauce pair with duck and vegetables without wheat-based ingredients.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, Gluten-free recipes, Crohn’s and colitis recipes, One pan recipes, Gluten-free dairy-free recipes, Gluten-free Asian recipes.