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The Hunter's Table - Recipes
Vietnamese Duck PhởBy Andrew Wyman (Northwest)This is rather easy to make and is a great dish towards the end of the hunting season when it's cold out and a hot bowl of soup sounds good. It is best when made with duck broth! A well-made duck broth will add some serious umami depth to the bowl. I will simmer a couple of duck carcasses or leftover bones from thighs and wings for 4-5 hours to make the broth base and then just freeze until I'm ready to make phở. I don't really use measurements for a lot of my cooking, I just go by eye. This dish really works for that, as you can build each bowl to your own preferred ratios. |
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Ingredients
- Duck, Bone, or Beef Broth
- Rice Noodles
- Fresh Mint
- Fresh Cilantro
- Fresh Basil
- Fresh Green Onion
- Fresh Bean Sprouts
- Minced Ginger
- 1-2 Jalapeños
- 4 Duck Breasts
- Soy Sauce
- Hoisin Sauce
- Lime
- Sriracha Sauce
Preparation Directions
- Warm your broth in a pot, along with a cup of soy sauce and a half-cup of hoisin sauce, adjusting to your taste.
- Add 1-2 tablespoons of minced ginger.
- Slice the lime into 8-12 segments.
- Dice up the green stuff and set all of it and the lime aside on your table in piles on plates.
- Cook the rice noodles to whatever your packages directions say. If you need more liquid for broth, the rice noodle water will work in a pinch.
- Grill or sear your duck breast to medium rare while the rice noodles are cooking.
- Let the duck breast rest then slice thin.
Assembly Directions
- Put a small pile of rice noodles in your bowl.
- Fill with the broth.
- Top with your choice of greens, and jalapeño.
- Squeeze in some lime.
- Add sliced duck breast.
- Drizzle with Sriracha sauce for some heat.
- Enjoy!
Adjustments
Again, I cook without specific quantities and adjust to taste. Add hoisin for more sweet, soy sauce for more salt, more ginger for some spice. Either will add depth.
Korean gotchu sauce works well as an alternative to Sriracha.
If you would like to share your favorite way to cook your game birds, please send your recipe and photos to WaWaterfowlMedia@gmail.com.