Traditionally made with beef, this Vietnamese Pho dish greatly benefits from the meatiness of duck, in combination with the classic Pho spices and garnishes. Although the recipe calls for the addition of foie gras, it is an optional indulgence. - Valaer Murray
From Chef Anita Lo of Annisa
Carcass of 1 duck
1 caramelized onion in jar (you can substitute fried shallots, available in South East Asian markets)
3 cloves garlic, smashed
1 slice ginger
3 pieces star anise
1 cinnamon stick
1 dried shiitake mushroom
3 sprigs cilantro
2 duck legs, skin removed
Water to cover
Fish sauce, to taste
Salt and pepper, to taste
1 package rice noodles
4 pieces foie gras, about 1 ounce each (optional)
A few thin slices of red onion, for garnish
A few thin slices of Thai basil leaves, for garnish
1 cup bean sprouts, for garnish
1 lime, quartered, for garnish
Vietnamese Chili-garlic sauce (Tuong ot toi Viet Nam)
In a large pot, place duck carcass, onion, garlic, ginger, spices, mushroom, cilantro, and duck legs. Cover with water and bring to a boil over high heat. Reduce the heat to medium and simmer until stock is well flavored, about 1-2 hours, skimming the surface of impurities and topping off with cold water as needed.
Strain the broth, reserving the duck legs. Season the broth to taste with fish sauce, salt, and pepper. Shred the duck leg meat, season with salt and pepper to taste, and set aside.
Just before serving, cook the rice noodles in boiling salted water until done and drain. Divide noodles amongst 4 bowls and top with the broth.
Heat a sauté pan to smoking hot over high heat. Add the foie gras and sear both sides. Add one piece to each bowl of noodles and broth.
Divide the duck meat and garnishes amongst the 4 bowls and place on top of the noodles and broth. Serve with the chili-garlic sauce and hoisin sauce on the side.