Penang Dang Gui (Angelica Root) Duck Kway Teow Soup
Author: 
Serves: 3
 
Ingredients
Duck Broth
  • 500g Duck Carcass (substitute with pork bones if no duck carcass available)
  • 2 litres of water
  • 400g yam bean (jicama)
  • 5g to 10g Angelica Root (Dang Gui) - depends on individual preference
  • 1 tablespoon salt
  • 15g rock sugar
  • 500g duck breast
others
  • 20g Garlic Chives (washed and cut into 3 inches in length)
  • 50g Crispy Pork Lard
  • 750g Flat rice noodle, Kway Teow, cooked & drained(Ipoh Style - thin kway teow)
  • 2 tablespoons store bought garlic crisps
Instructions
Duck Broth
  1. Boil a big pot of water over medium heat
  2. Add in all the carcass and duck meat, let it boil and drain away the pot of boiling water.
  3. Wash the carcass and duck under running tap water. Ensure that they are clean, without any impurities.
  4. After cleansing, add in 2 litres of water to the pot with the carcass and duck.
  5. Boil it over medium high heat.
  6. Lower to low heat and continue to simmer for another 1 to 2 hours.
Crispy Pork Lard
  1. In a heated frying pan, add in the lard and render over low heat
  2. Fry until the lard are crispy and lightly brown.
  3. Remove from the pan and set aside
Assemble the dish
  1. Divide the noodles into 3 separate bowls,
  2. Lightly blanch the garlic chives in the broth for about 30 minute. Add it onto the bowls of noodles
  3. Remove the duck breast from the broth and slice thinly. Add it to the noodles
  4. Scoop the clear broth into the bowl of noodles, garnish with crispy pork lard and garlic crisps.
  5. Serve with soy sauce with cut red chillies as dipping sauce.
Recipe by eckitchensg at http://eckitchensg.com/2015/08/penang-dang-gui-angelica-root-duck-kway-teow-soup/