Emeril's Duck And Noodle Soup

Recipe Ingredients

1		Duck - (abt 5 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Tamarind paste
3		Garlic cloves - chopped
3 tablespoons	45ml	Dark cane syrup
2 tablespoons	30ml	Ketchup
2 tablespoons	30ml	Water
		Creole seasoning - see * Note
1		Dark duck or veal stock
1/2 lb	227g / 8oz	Rice noodles - cooked
1 cup	146g / 5.1oz	Chopped roasted peanuts
2 cups	474ml	Julienned peeled seeded cucumbers
2 cups	320g / 11oz	Bean sprouts
1 cup	16g / 0.6oz	Fresh cilantro leaves - (loosely packed)
		Sesame oil
		Rice wine vinegar - to taste
		Chili paste - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees. Season the duck with salt and pepper. Set aside.

In a food processor, combine tamarind paste, garlic, cane syrup, ketchup and water. Season with Creole seasoning. Puree until smooth. (Makes 3/4 cup)

Brush the entire duck with the tamarind mixture. Place on a baking sheet and roast until tender, about 1 1/2 hours. Remove from the oven and cool completely. Remove the bones and slice the meat into thin slices.

In a large pot, bring the stock to a boil. Divide the noodles, duck, vegetables, peanuts, and herbs between the serving bowls. Ladle the hot broth into each bowl. Drizzle in the sesame oil. Pass the vinegar and chili paste with the soup and let individuals season to taste.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D53) - from the TV FOOD - NETWORK

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