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Asian Honey-Glazed Duck Soup
A honey-glazed Asian duck soup with bean sprouts and ginger, finished with chili garlic sauce, five spice and sesame oil, served over rice noodles.
Ingredients
Instructions
Score the skin of the duck breast in a crosshatch pattern, season it, and sear skin-side down over medium-high heat to render the fat, about 6 minutes.
Add the bean sprouts and ginger, cooking until softened, about 7 minutes.
Stir in the chili garlic sauce, five spice, soy sauce and sesame oil for a final minute.
Cook the rice noodles separately according to package directions.
Let the duck simmer for about 20 minutes so the broth deepens.
Taste and adjust the seasoning.
Serve hot over the rice noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
