31 Recipe Delicious Slow cooker- duck with rice noodles tasty & healthy!

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This is our Delicious Slow cooker Duck in a home made Hoisin sauce ⏬⏬ See Below for Recipe ⏬⏬ The flavour of the dates, soy sauce and the spices really add. Slow-cooked duck for a variety of dishes. Remove the giblets from inside the duck and trim off any large pieces of fat that may be around the cavity opening, but do not discard the fat—duck fat is delicious especially for sauteing potatoes.

You need duck legs.
Provide onion cut to quater.
Provide coriander (or coriander roots preferable).
Provide black pepper corn.
Prepare ground white pepper.
Prepare garlic (crushed).
Use coriander seeds.
Use chicken stock cubes (if no chicken stock).
You need to prepare water or chicken stock.
You need to prepare ground five spice.
You need to prepare white sugar.
You need Salt & pepper.
Provide rice noodles.
Use cooking oil.
Provide finely chopped garlic.

Short Tips:

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Rub and massage duck legs with ground five spice. Season with salt & pepper. Then leave them outside the fridge for 15 minutes before cooking..
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..
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..
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..
After 4 hours, cook rice noodles as per instruction on the packet..
Assemble cooked rice noodles, fried garlic, duck and soup in the bowl. Garnish with coriander..

Duck confit is a staple in many French dishes, from rillettes to cassoulet, but it can be tricky in the oven, where it requires The noodles are cooked separately just before serving, then the shredded pork and fragrant broth, with a little soy and. In this classic recipe, the tart citrus flavours cut through the richness of the duck. It isn't absolutely essential to brown Carefully remove the duck from the slow cooker to a warm platter. Cover loosely with foil to keep warm. Discard the carrot from the cooking juices, then.

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