Duck and Noodle Soup

Ingredients

• 0.3 teaspoon pepper black
• 3  peppercorns black
• 2 lbs duck breast meat - skin left on 
• 4 slices ginger fresh smashed
• 5 cups beef broth low-sodium
• 1.5 cups mung bean sprouts fresh
• 1 pound vermicelli dried
• 0.8 teaspoon salt divided
• 6  spring onion halved sliced (2 , 4 )
• 5 cups water 
• 2  star anise whole

Equipment

• bowl
• frying pan
• ladle
• oven
• knife
• pot
• kitchen thermometer
• broiler
• cutting board

Directions

1. Bring a large pot of water to boil.
2. Add noodles. Boil until tender (4 minutes). Rinse under cold water; drain. Set aside.
3. Add to pot broth, water, scallion halves, ginger, anise, peppercorns, and 1/2 tsp salt. Boil, then let simmer.
4. Put a large ovenproof skillet in center of oven; heat to 400F. Pat duck dry. Using tip of knife, score skin in a crosshatch, being careful not to cut into duck; season with 1/4 tsp salt and pepper. Roast, skin down, in skillet until meat thermometer registers 165F (about 30 minutes).
5. Turn on broiler.
6. Drain fat, turn duck over, and broil 6 inches from heat until skin is golden (2 minutes).
7. Transfer duck to cutting board; let rest 10 minutes. Slice.
8. Strain broth. Return to pot, add sprouts; boil 5 minutes. Arrange noodles, duck, and sliced scallion in bowls. Ladle broth over them.
9. Serve.