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
- 1 whole duck (about 5 pounds)
- 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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