Emeril's Duck and Noodle Soup

Get this all-star, easy-to-follow Emeril's Duck and Noodle Soup recipe from Emeril Lagasse

Directions Preheat the oven to 400 degrees F. Season the duck with salt and pepper. Set aside. In a food processor, combine tamarind paste, garlic, cane syrup, ketchup and water. Season with...

  • Yield: 4 to 6 servings
  • Cooking time: 2 Hour 15 Min
  • Publisher: Foodnetwork.com

Ingredients

  • 1 whole duck (about 5 pounds)
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons tamarind paste
  • 3 cloves chopped garlic
  • 3 tablespoons dark cane syrup
  • 2 tablespoons ketchup
  • 2 tablespoons water
  • Creole seasoning, recipe follows
  • 1 quart dark duck or veal stock
  • 1/2 pound rice noodles, cooked
  • 1 cup chopped roasted peanuts
  • 2 cups julienne cucumbers, peeled and seeded
  • 2 cups bean sprouts
  • 1 cup loosely packed fresh cilantro leaves
  • Sesame oil
  • Rice wine vinegar, to taste
  • Chili paste, to taste
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

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