Vietnamese Duck Rice Noodle Soup

Ingredients

• 1 duck leg, skin on
• 75 g rice vermicelli, gluten-free
• 150 g bok choy, quartered lengthwise
• ½ yellow onion, thinly sliced
• 15 g fresh ginger, sliced
• 1 star anise
• 1 cinnamon stick
• 750 ml gluten-free chicken stock
• 1 tbsp fish sauce, verify gluten-free
• ½ lime, cut into wedges
• 10 g fresh cilantro, leaves and tender stems
• 1 tsp olive oil
• ½ tsp salt

Method

1. Salt the duck, then brown skin-side down until crisp.
2. Turn and brown briefly; remove, leaving the rendered fat.
3. Soften onion and ginger in the fat until fragrant.
4. Add stock, star anise, cinnamon, and duck; simmer until tender.25 min timer
5. Cook gluten-free rice vermicelli; simmer bok choy until tender-crisp.4 min timer
6. Slice duck; serve over noodles with broth, lime, and cilantro.