I made my own marinade for the duck with hoisin sauce, the juice of an entire meyer lemon, garlic, and fish sauce. Fish sauce makes everything bolder and better. There's also a balance of acid, sweet, and salt with the lemon, hoisin, and fish sauce.
Score the fat of the duck to help it melt away better, and to get the skin crisp. Don't cut through the skin. You can do a diamond pattern if you want. One package of the Maple Leaf Farms duck contained 4 breasts.
You can also add additional hoisin and chili garlic or sriracha if you'd like. I read that Gwyneth Paltrow makes her own sriracha in her cookbook because a friend told her that it's full of chemicals. I checked the label, and I did see two ingredients that seemed unfamiliar. I may ask my mom to make me some! And finally, for the duck pho, I added about a teaspoon of fish sauce straight from the bottle. I add that to everything.
- 1 Carton Pacific Beef Pho Broth
- 1 Package Maple Leaf Farms duck breast
- 1 8 oz. Package Shirataki Noodles
- Marinade ingredients for duck:
- 2 tablespoons hoisin sauce
- 1 tablespoon fish sauce
- Juice of 1 meyer lemon
- 1 tablespoon garlic powder
- Herbs for flavor/garnish:
- Fresh cilantro
- Fresh mint
- Red or white onion
- Chili pepper
- Thai Basil
- Score the duck breasts, add to a 1 quart Ziploc bag, and add marinade ingredients. Squish the bag and move the breasts around to evenly distribute the marinade ingredients. Refrigerate overnight.
- Remove the duck breast from the refrigerator for about 20 minutes prior to cooking. Preheat the oven to 400 degrees.
- In the meantime, pour the pho broth into a medium saucepan. I actually use my medium enameled cast iron round Dutch oven for everything. Heat it over medium, and let it simmer lightly.
- Remove the shirataki noodles from the package, rinse thoroughly, and drain well in a collander.
- Heat a grill pan over medium high heat and add the duck breasts fat side down. I saw Rachael Ray do this. If you put the breasts in before the pan gets hot, there's less spattering!
- Once the pan gets hot, time the breasts in the pan for 6 minutes. Check the fat. If it looks good and browned, flip it. Cook for another 2 minutes.
- Line a pan with foil. Remove the duck breasts to the pan, cook for 8 minutes, then remove from the oven. Let rest for 10 minutes so that the juices all redistribute and they don't leak all over the cutting board when you cut them.
- Put half the noodles into each bowl. Add the sliced meat of one duck breast, and add the hot broth. Season if needed with fish sauce, hoisin, or chili garlic sauce. Add your herbs, enjoy your big bowl of healthy comfort soup, and forget all your worries!