Ingredients
- 8 cups Water
- 6 Cloves Garlic, Minced
- 1 Cinnamon Stick
- 6 Star Anise Pods
- ½ cup Thai Thin Soy Sauce
- ¼ cup Thai Dark Soy Sauce
- 1 tbsp. Oyster Sauce
- 2 tbsp. Palm Sugar
- 1 Pack Egg Noodles
- Bok Choy for Garnish
- Chili Oil for Garnish
- Crispy Garlic for Garnish
- Cilantro for Garnish
- Green Onions for Garnish
Direction
- In a large pot, add roast half duck and cover with water. Add garlic, cinnamon stick, star anise, thin soy sauce, dark soy sauce, oyster sauce, and parm sugar.
- Bring to a boil then lower to simmer for 1 hour.
- Remove roast half duck and let cool. Slice breast and shred leg meat.
- Strain broth and return broth to heat.
- Bring broth to a boil and cook egg noodles. Remove noodles and divide into serving bowls. Bring broth back to a simmer. Optional: Blanch Bok choy garnish in broth for several minutes.
- Divide duck evenly in serving bowls with egg noodles. Garnish with boy choy, scallions, cilantro, and crispy garlic. chili sauce. Pour broth over bowls and serve immediately.