DUCK BROTH W EGGS, SOBA & FRESH HERBS
I recently enjoyed a great dinner with friends and family at Tao Yuan in Brunswick, ME, after which Chef Cara sent us home with the carcass from our Peking duck - a major highlight of the meal. Upon returning home, I put the duck body in a large pot with fresh turmeric and garlic, star anise, black and white peppercorns, and celery, covered it with water, and let it simmer for 20 hours. After straining the stock I reduced it by about 40%, and ended up with 2 quarts of divine duck broth.
Noodle soup was the perfect use for the flavorful broth, and I’ve come to love spicy poached egg soups for breakfast. Once you have a nice broth, this one comes together in just a few minutes. To start, mince:
- 3 cloves garlic
- 2 inches peeled ginger root
Sauté in ghee, and add 1 small onion, thinly sliced. Cook together until the onions begin to brown, then deglaze with several tablespoons of broth. Add ½ tsp each:
Cover with 1 qt of broth and bring to a simmer, seasoning to taste. Meanwhile, slice and set aside several fresh scallions and a handful of parsley. Boil some water, salt it well, and cook soba noodles for 4 minutes (or according to their directions). Rinse the noodles in cold water, then divide into bowls.
Once the broth is simmering, drop 4 eggs into the pan. Cook for 4-5 minutes, occasionally ladling hot broth over the top of the eggs. Carefully ladle the broth-poached eggs on top of the soba, then cover with rest of the soup. Top with fresh herbs and black pepper - ducky!