Braised food

Recipe: Fat Mao Braised Duck Noodle Soup

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Created by Chef Angus An of Fat Mao Noodles and Maenam, this noodle soup recipe is inspired by a similar dish enjoyed during visits to Thailand.

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“We visit Thailand almost every year to see the family and keep researching new recipes. The first thing we usually eat is this duck noodle soup from a little store outside our house,” says An.

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“Traders are braising whole ducks and asking if you want breast meat or thigh meat. They also ask you what type of noodles you prefer: broad rice (sen yai), fine rice (sen lek), vermicelli (sen mi) or wonton noodles (sen jin). My favorite combination, reflected in this recipe, is duck leg with large sheets of rice.

Fat Mao Braised Duck Noodle Soup


4 duck legs

12 cups (3 liters) of water

1/4 cup (60 mL) sliced ​​galangal

4-5 Chinese mushrooms, pre-soaked overnight

2 stalks of lemongrass

2 Thai cardamom pods

2 star anise

2 cloves

1-2 pandan leaves

1 small piece of cassia bark

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1 strip of dried orange peel

1 vanilla pod

2 tbsp. (30 ml) candy sugar or palm sugar

1 C. 1/2 tsp (5 mL) white peppercorns

4-5 tbsp. (60-75 ml) light soy sauce

3 tbsp. (45 mL) dark soy sauce

In a heavy 6-quart saucepan, place the duck legs, 12 cups of water and/or stock broth and bring to a boil over medium-high heat, then lower the heat to low. Periodically skim off any impurities as they appear on the surface. Once the broth is clear, add the rest of the ingredients and simmer over medium-low heat for 2 to 3 hours, until the duck legs are tender.

Remove duck legs and mushrooms and set aside. Taste the broth – if the flavors need to be intensified, simmer another 15 minutes or so. Otherwise, remove the broth from the heat and set aside.

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4 cups (1 L) fresh rice paper

3 tbsp. (45 ml) garlic oil

Small handful of fresh coriander leaves, to garnish

1/2 cup (125 mL) sliced ​​Asian celery, for garnish

1/4 cup (60 mL) sliced ​​pak chi farang, for garnish

4 tbsp. (60 mL) fried garlic, for garnish

4 tbsp. 1/2 tsp (20 mL) roasted chili powder, to garnish

4 tbsp. (60 mL) chili vinegar, for garnish

Quickly blanch the rice paper in a pot of boiling water for 30 seconds. Divide the rice paper evenly among four bowls and season with garlic oil to separate the noodles and prevent them from clumping together.

Place a duck leg and mushrooms on the rice paper in each bowl, pour the hot broth over it and garnish each serving with all the herbs and seasonings. Serve immediately.

Tip: Soak dried mushrooms in cold water, preferably overnight, to replenish them. Steeping liquid is often used to enhance flavor. Adding a cup of mushroom liquid to your base broth for this recipe will increase its depth of flavor.

For 4 people.