Duck And Noodle Soup

• 1 pound dried rice-stick noodles
• 5 cups low-sodium beef broth
• 5 cups water
• 6 scallions (2 halved, 4 sliced)
• 4 slices fresh ginger, smashed
• 2 whole star anise
• 3 black peppercorns
• 3/4 teaspoon salt, divided
• 2 duck breast halves (2 lbs)
• 1/4 teaspoon black pepper
• 1 1/2 cups fresh mung bean sprouts

1. Bring a large pot of water to boil. Add noodles. Boil until tender (4 minutes). Rinse under cold water; drain. Set aside.
2. Add to pot broth, water, scallion halves, ginger, anise, peppercorns, and 1/2 tsp salt. Boil, then let simmer.
3. Put a large ovenproof skillet in center of oven; heat to 400u0b0F. Pat duck dry. Using tip of knife, score skin in a crosshatch, being careful not to cut into duck; season with 1/4 tsp salt and pepper. Roast, skin down, in skillet until meat thermometer registers 165u0b0F (about 30 minutes).
4. Turn on broiler. Drain fat, turn duck over, and broil 6 inches from heat until skin is golden (2 minutes). Transfer duck to cutting board; let rest 10 minutes. Slice.
5. Strain broth. Return to pot, add sprouts; boil 5 minutes. Arrange noodles, duck, and sliced scallion in bowls. Ladle broth over them. Serve.

rice, beef broth, water, scallions, fresh ginger, star anise, black peppercorns, salt, duck breast halves, black pepper, sprouts

Taken from www.myrecipes.com/recipe/duck-noodle-soup (may not work)