Recipe of Any-night-of-the-week Slow cooker- duck with rice noodles

Slow cooker- duck with rice noodles ~ Slow-Cooker Duck Pho features delicious, rich, broth accented by bright, fresh herbs. This soup is a great use of leftover roast duck. Meanwhile, prepare the garnishes and bring the water for the pho noodles to a boil. Remove the giblets from inside the duck and trim off any large pieces of fat that may be around the cavity opening, but do not discard the fat—duck fat is delicious especially for sauteing potatoes. Put it to one side to add to the pot later. Cooking a whole duck is foolproof when you use your slow cooker or Instant Pot.

Hey everyone, it's Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, slow cooker- duck with rice noodles. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Slow-Cooker Duck Pho features delicious, rich, broth accented by bright, fresh herbs. This soup is a great use of leftover roast duck. Meanwhile, prepare the garnishes and bring the water for the pho noodles to a boil.

Slow cooker- duck with rice noodles is one of the most popular of recent trending meals in the world. It's appreciated by millions daily. It's easy, it's quick, it tastes delicious. They're fine and they look fantastic. Slow cooker- duck with rice noodles is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook slow cooker- duck with rice noodles using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Slow cooker- duck with rice noodles:

1. Make ready 2 of duck legs.
2. Take 1 of onion cut to quater.
3. Make ready 5-6 stalks of coriander (or coriander roots preferable).
4. Make ready 5-6 of black pepper corn.
5. Make ready 1/2 Tsp of ground white pepper.
6. Take 3-4 cloves of garlic (crushed).
7. Prepare 5-6 of coriander seeds.
8. Prepare 2 of chicken stock cubes (if no chicken stock).
9. Prepare 1.5 litres of water or chicken stock.
10. Take 2 Tbsp of ground five spice.
11. Prepare 1 Tsp of white sugar.
12. Make ready of Salt & pepper.
13. Prepare 100 grams of rice noodles.
14. Make ready 2 Tbsp of cooking oil.
15. Take 1 Tbsp of finely chopped garlic.

Serve this easy duck recipe at your next holiday gathering or Sunday dinner. Chinese Chicken Fried Rice Recipe Souped Up Recipes Souped Up Recipes. This recipe for duck confit in the slow cooker is simple to prepare, tasty to eat, and it will make you feel like a top chef. There's nothing easier than putting something together in the slow Recipe developer Ting Dalton of Cook Simply came up with this simple and delicious recipe that is great for any occasion.

Instructions to make Slow cooker- duck with rice noodles:

1. Rub and massage duck legs with ground five spice. Season with salt & pepper. Then leave them outside the fridge for 15 minutes before cooking..
2. Heat up the oil in the pan with medium high heat. Brown both sides of duck legs until the skin’s caramelised. Don’t need to cook through the legs. Leave the oil aside. We will re use the oil later..
3. Add browned duck legs, chicken stock (or stock cubes with hot water), onion, crushed garlic, coriander stalks & seeds, black peppercorn, white pepper, sugar, salt&pepper into slow-cooker. Make sure that everything is covered with water. Set to high and leave them for at least 4-5 hours..
4. Re-heat the oil that we used to fry ducks to very hot. Add finely chopped garlic. When they are golden, take them out the oil and leave them aside..
5. After 4 hours, cook rice noodles as per instruction on the packet..
6. Assemble cooked rice noodles, fried garlic, duck and soup in the bowl. Garnish with coriander..

Slow Cooker Short Ribs and Shiitakes with Rice Noodles. Cook rice noodles according to directions on package. Drain noodles and arrange on a large platter or serving dish. Top the noodles with the short ribs, and pour about a cup of the broth over the top. The duck is stuffed with citrus, then slow cooked until the meat is falling off the bones and the skin perfectly crisped.

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