Slow cooker- duck with rice noodles
Slow cooker- duck with rice noodles

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, slow cooker- duck with rice noodles. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Place chicken, carrots, celery, onion, garlic, basil, chicken stock and boullion into slow cooker. In a small bowl, whisk eggs until well beaten, then slowly use a fork to work in flour until a soft, non-sticky dough is formed. Prepare the rice noodles as written on the back of the package.

Slow cooker- duck with rice noodles is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Slow cooker- duck with rice noodles is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have slow cooker- duck with rice noodles using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Slow cooker- duck with rice noodles:
  1. Get 2 duck legs
  2. Get 1 onion cut to quater
  3. Make ready 5-6 stalks coriander (or coriander roots preferable)
  4. Get 5-6 black pepper corn
  5. Prepare 1/2 Tsp ground white pepper
  6. Get 3-4 cloves garlic (crushed)
  7. Take 5-6 coriander seeds
  8. Take 2 chicken stock cubes (if no chicken stock)
  9. Take 1.5 litres water or chicken stock
  10. Prepare 2 Tbsp ground five spice
  11. Take 1 Tsp white sugar
  12. Take Salt & pepper
  13. Take 100 grams rice noodles
  14. Make ready 2 Tbsp cooking oil
  15. Make ready 1 Tbsp finely chopped garlic

Drain, then return the noodles to the saucepan. Fill the pan with cold water and drain. Cook rice noodles in a range of speedy stir-fries, salads and soups. Our recipes use thick noodles, thin vermicelli noodles and flat pad Thai-style noodles.

Steps to make Slow cooker- duck with rice noodles:
  1. Rub and massage duck legs with ground five spice. Season with salt & pepper. Then leave them outside the fridge for 15 minutes before cooking.
  2. Heat up the oil in the pan with medium high heat. Brown both sides of duck legs until the skin’s caramelised. Don’t need to cook through the legs. Leave the oil aside. We will re use the oil later.
  3. Add browned duck legs, chicken stock (or stock cubes with hot water), onion, crushed garlic, coriander stalks & seeds, black peppercorn, white pepper, sugar, salt&pepper into slow-cooker. Make sure that everything is covered with water. Set to high and leave them for at least 4-5 hours.
  4. Re-heat the oil that we used to fry ducks to very hot. Add finely chopped garlic. When they are golden, take them out the oil and leave them aside.
  5. After 4 hours, cook rice noodles as per instruction on the packet.
  6. Assemble cooked rice noodles, fried garlic, duck and soup in the bowl. Garnish with coriander.

You can do this entire recipe as a freezer meal! Place your meatballs into a large zip top bag. Then, whisk together the gravy ingredients and pour over. You can thaw in the fridge overnight if preferred, or add to the slow cooker from frozen. I roasted some potatoes and carrot to go with the slow-cooked duck.

So that is going to wrap this up with this exceptional food slow cooker- duck with rice noodles recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!