Vietnamese · Dinner
Duck and Taro Soup
Vietnamese duck soup built on a simmered duck-bone broth infused with ginger, fish sauce and star anise, then finished with pan-seared duck breast slices, tender taro chunks, and scallion. Rice vermicelli sits beneath the broth, and fresh herbs and lime brighten the bowl before serving hot.
$7
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
478Calories
37.2gProtein
16.8gFat
46.1gCarbs
3.6gSugar
3.9gFiber
1780mgSodium
168mgChol
5.1gSat Fat
890mgPotassium
65mgCalcium
3.4mgIron
1.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Score the duck breast skin in a crosshatch pattern, pat dry, peel taro into 1 in (2.5cm) chunks, slice ginger, and slice scallion.
2
Sear
Place duck breast skin-side down in a cold dry skillet over medium heat and cook 6–8 minutes until skin turns deep golden brown, then flip and sear 3 minutes until firm.
3
Simmer
Combine stock, water, ginger, star anise and fish sauce in a small pot over medium-high heat, bring to boil, then reduce to medium-low and simmer 15 minutes until fragrant.
4
Simmer
Add taro chunks to broth and simmer 12–15 minutes until tender, then cook rice vermicelli in separate pot of boiling water 3–4 minutes until soft but holding shape, drain.
5
Plate
Divide vermicelli into a deep bowl, ladle over hot taro broth, arrange sliced duck breast on top, scatter scallion and cilantro over bowl, and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g duck breast, skin scored
- 11 oz311g taro root
- 3 cups720ml chicken stock
- 1 cup240ml water
- 22 in (5cm) piece ginger-fresh
- 22 whole star-anise
- 2 tbsp2 tbsp fish sauce
- 22 scallion
- 2.8 oz80g dried rice vermicelli
- 2 tbsp2 tbsp cilantro
- 44 lime wedges
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
