Duck Vermicelli Recipe

Recipe submitted with thanks by a the herborium customer.

(Serves 4)

Best to consume overnight infused broth for full depth flavour.

Ingredients:

the herborium duck vermicelli herbal blend
x1 whole garlic bulb (keep skin on) & just give the outside a wash
1.5kg duck cut up into wings / maryland / breast and trim some of the fat (This is the smallest duck we could find. Alternatively you can use duck legs)
Vermicelli

To serve (optionals):

Step 1

Add duck pieces into a medium – large sized pot and add cold water until duck is just submerged.
Bring to boil, drain the water and give the duck another rinse to remove any impurities. If you are using the same pot for your soup stock, give the pot a clean to remove any brown scum.

Step 2

In a large pot, add 2.5 – 3L water and bring to boil.
While the water is heating up, toast the garlic bulb and all the herbs (except goji berries) with a dash of oil in a pan until you can smell the beautiful herbal fragrance. Turn off the heat and add the herbs back into the cotton muslin bag ready to be added into the boiling water. We recommend giving the cotton bag a rinse before putting the herbs in.
Once the water has boiled. add in the duck and toasted herbs into the pot and let it simmer on low heat for 2 hours until the duck is soft.

Step 3 (optional)

Turn off the heat, let the soup cool (put into the fridge) until the duck fat has frozen, and discard the duck fat.

Step 4:

Bring the soup back to boil, add the goji berries and cook for around 20 min to bring out the sweetness of the Goji Berries.
Add salt & pepper to taste. Soy sauce is optional but does give that beautiful dark brown colour to your soup stock.

To serve

You can either shredder the duck meat or eat in chunks
Soak the vermicelli into cold water until it is slightly soft, drain the water, and cooking according to your packet instructions.

Plating up

Vermicelli + cos lettuce + duck meat + coriander + fried garlic + and hot soup. DELICIOUS!!!