Ingredients
Pho:
- 1 Whole Duck , Defrosted
- 1 tbsp. Coriander Seeds
- 6 Whole Cloves
- 4 Star Anise
- 1 tsp. Cardamom Pods
- 1 tsp. Fennel Seeds
- 1 tbsp. Oil
- 1 Large White Onion,Cut in Half
- 4 Inch Piece of Fresh Ginger,Peeled
- 4 Cloves Garlic,Minced
- 4 oz. Dried Mushrooms
- 1/3 cup Fish Sauce
- 1 tbsp. Palm Sugar
- 1 Pack Pho or Rice Noodles
Garnish:
- Sliced White Onion
- Chili Sauce
- Cilantro
- Scallions
- Thai Basil
- Hoisin
- Lime
- Bean Sprouts
Direction
- Pat duck dry and remove giblets. Carefully carve duck breasts and legs from carcass. Save carcass and giblets for broth.
- Place duck carcass and giblets in a large pot, cover with water and bring to a boil. Cook for 10 to 15 minutes. Reduce to a simmer.Optional: strain broth at this point to remove impurities.
- In a large frying pan, toast coriander, cloves, star anise, cardamom and fennel seeds being careful not to burn. Set aside to cool.
- In same frying pan, add oil, 2 onion halves, and duck legs on high heat. Char both sides for 3 to 5 minutes.
- Char ginger, garlic, and remaining onion with flame or in pan over high heat.
- Add spices, cooked onion, duck legs, cooked ginger, garlic, dried mushrooms, fish sauce, and palm sugar to duck pot. Stir well and simmer for 2½ to 3 hours.
- Discard duck bits and onion and strain broth. Put strained broth in pot to keep warm.
- Score duck breast skin in ¼-inch intervals, being careful to not cut into meat. Rotate breast and score again, making a crisscross pattern. Render duck breast skin side down over medium heat for 8 to 10 minutes. Flip and cook meat side down for 5 to 7 minutes. Let rest for 5 minutes then thinly slice.
- Cook pho noodles or rice noodles according to package instructions.
- Assemble by dividing noodles into four bowls. Place several slices of duck breast on top along with your choice of garnishes. Pour broth over bowl until noodles are covered. Serve immediately.