Vanilla broth with duck and rice noodles

1 . Stage

Ingredients.

2 . Stage

Trim all excess fat from the duck legs and roast them on both sides until they are golden in color. Remove the duck from the pan and set aside. Pour almost all of the remaining fat out of the pan, leaving some at the bottom.

3 . Stage

Grind peppercorns of pink pepper and juniper along with cardamom in a mortar. You can add dried hibiscus leaves.

4 . Stage

Cut the onion into thin half rings and add to the pan along with the chopped spices and the vanilla pod cut lengthwise. Cook over low heat so that the onions caramelize, stirring, for about 5 minutes, then add the ginger cut into thin julienne strips and the garlic cut into thin strips. Simmer for another 2 minutes. Put onion mixture into a saucepan with a thick bottom, put roasted duck legs there, pour water on it, bring to the boil, reduce the heat to low and stew for 45 minutes.

5 . Stage

Meanwhile, boil the rice noodles in boiling water for 6-8 minutes. Take the duck pieces out of the soup and cool. Cut them into thin strips with your hands and return them to the soup. (Discard the skin and bones). Add the mirin, soy sauce and sesame oil to the soup.