Duck Pho Plate

Pho Broth Recipe:

Ingredients:

1. Jurgielewicz duck carcass (1 carcass)
2. Sliced fresh ginger (½ oz).
3. Star Anise (½ oz.)
4. Whole coriander (1 TBL)
5. Cinnamon stick (1 each)
6. Chinese 5 spice (1 TSP)
7. Canola oil (2 oz.)
8. Clove (1 each)
9. Carrot chopped (1 each)
10. Celery stalk chopped (2 each)
11. Spanish onion peeled & chopped (1 each)
12. Brown sugar (1 oz.)
13. Salt (to taste)
14. Water (2 quarts)

Cooking directions:

In a large stock pot, cook carrot, celery, onion with the oil until soft, then add all remaining ingredients and bring to boil.  Reduce heat and simmer for 2 hours, skimming any foam that comes to the surface. Strain and discard waste.

Assembling the Duck Pho Plate:

Ingredients:

1. Pho Stock (8 oz.)
2. Pad Thai Rice Noodles (4 oz.)
3. Fish Sauce (½ oz.)
4. Chinatown Hoisin (½ oz.)
5. Scallion (0.1 oz.)
6. Cilantro (0.1 oz.)
7. Thai Basil (0.1 oz.)
8. Bean Sprout (o.1 oz.)
9. Sliced Duck Meat (3 oz.)

Combine all ingredients into a serving bowl. Garnish with Sarrano slices, a lime wedge, and tobanjan chili paste , and ENJOY!

Recipe Provided By: Chef Tim Nickey, Kapow! Noodle Bar

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