Slow-Cooker Duck Pho
Slow-Cooker Duck Pho features delicious, rich, broth accented by bright, fresh herbs. A great use of leftover roast duck.
FOR THE SLOW-COOKER DUCK STOCK
- 1 roast duck carcass (see Recipe Note #1)
- 1/4 cup dried shiitake mushrooms (optional)
- 2 lemongrass stalks trimmed to 3 inches (including the bulb)
- 1 inch section ginger root
- 5 star anise pods
- 1 tsp fennel seeds
- 1 onion halved
- 3 garlic cloves peeled and crushed
- 2 cups chicken broth
FOR THE SLOW-COOKER DUCK PHO SOUP
- 6 cups duck stock (strained and degreased, from above)
- 1/2 onion large, sliced into thin quarter rings
- 3 tbsp cilantro stems (optional, chopped)
- 1 cup shiitake mushrooms (optional; sliced)
- 2 cups roasted duck meat chopped (see Recipe Note #1)
- 16 oz pho rice noodles
FOR THE NUOC CHAM (optional)
- 1/4 cup fish sauce
- 4 tbsp fresh lime juice (you can also substitute or cut the lime juice with unseasoned rice vinegar)
- 1/2 cup water
- 1/2 tbsp chili-garlic sauce
- 2 garlic cloves finely minced
- 1 tbsp sugar
- 1 cup cilantro chopped
- 1 cup Thai basil leaves (keep whole, then tear directly into the soup)
- 1 cup scallions sliced
- 2 limes cut into wedges
- 1 jalapeno thinly sliced (seed the chiles if you're heat-averse)
- hoisin sauce
FOR THE SLOW-COOKER DUCK STOCK
Place duck carcass into slow-cooker with remaining duck stock ingredients. Add enough water to mostly cover the carcass (don't overfill your slow-cooker, though!). Set slow-cooker on low for a minimum of 12 hours and up to 36.
Fish out chicken bones and any large solids with a skimmer; place into a colander set inside a bowl. Rinse the solids with approximately 3 cups of cold water. Remove colander and discard solids. Add the liquid in the bowl to the slow-cooker.
Working in batches, strain the stock through a fine-mesh strainer into a degreaser. If you plan to refrigerate the stock before making the soup, pour the degreased stock into a storage container, cool, and refrigerate up to 3 days. If you are proceeding directly to making the soup, pour the degreased stock into a stockpot.
FINISHING THE DUCK PHO SOUP
Heat the degreased duck stock in a stockpot with the sliced onions, shiitake mushrooms, and cilantro stems. Simmer for 30 minutes.
Meanwhile, prepare the garnishes and bring the water for the pho noodles to a boil. Cook the noodles according to package instructions. Drain and rinse with cold water.
Mix the ingredients for the nuoc cham in a jar (see Recipe Note #2). Shake to combine.
5–8 minutes before serving, add the roasted duck meat to the simmering broth to heat through. Serve soup with noodles and garnishes to taste.
- This recipe was written to use up leftovers from my Herbed Roast Duck. If you're starting out by roasting a duck especially for this soup, this recipe by Mark Bittman is even easier. If you don't have any leftover duck meat, cooked chicken will also work.
- If fish sauce gives you the heebie jeebies, skip it and add a splash of tamari for more umami and salt. Squeeze a couple of lime wedges over the soup.
- If you can't find Thai basil, regular sweet basil works.
- To degrease the broth, you can (a) run it through a fat separator or (b) cool the broth and then refrigerate overnight. The next day, you can scrape or skim the fat from the top of the broth.
- Freeze any leftover duck stock in airtight freezer containers for up to 3 months. (Be sure to leave about an inch of space between the surface of the broth and the lid.)