Duck Noodle Recipe Tender and Not Fishy, ​​Cook Using Presto

Almost all types of food can be cooked in a pressure cooker, practical and time-saving.

In addition, there are many nutrients in cooked food. Pressure cookers work well for tenderizing meat, making the meat tender quickly.

Like duck which is difficult to cook, it takes at least an hour but using a pressure cooker will shorten the time to only forty minutes.

Recipe for cooked duck noodles presto

Duck Noodle Ingredients:

• 4 duck legs
• 40 grams of dried shitake
• 1 stalk of leeks, cut in half
• 1 onion, cut in half
• 1 large carrot, halved
• 1 cinnamon stick
• 4 pieces of fennel
• 5 cm fresh ginger, peeled and thinly sliced
• 1 tbsp salt
• 1 tsp whole black pepper
• 3 tbsp soy sauce
• 3 tbsp fish sauce
• 200 grams pok choy, halved
• 200 grams of mixed fresh mushrooms ( shimeji , enoki , shitake , and oysters)
• 4 servings of wheat noodles or ramen noodles
• a small bunch of coriander leaves, coarsely chopped
• 2 spring onions, thinly sliced
• 2 large red chilies, finely sliced

How to make duck noodles

1. Place the duck feet in a cold non-stick skillet, skin-side down. Place the skillet on the stove over medium-low heat and cook

for ten minutes, turning halfway until the fat is cooked through and lightly browned.

2. Add two or three liters of water to the pressure cooker. Add the duck feet, shitake , leeks, onions, carrots, cinnamon, fennel, ginger, salt and pepper. Put the lid on the pressure cooker and place it on the stove over high heat until it reaches pressure.

Reduce heat to medium and cook for forty minutes (if using an electric pressure cooker, use the high pressure setting for forty minutes).

3. Remove the pressure cooker from the stove and let it cool down.

4. Take the duck leg with a slotted spoon, remove the skin and bones then shred the meat, set aside. Remove shitake mushrooms, remove tough stems and fruit, slice mushrooms and set aside.

5. Strain the broth through a fine sieve and transfer to a regular saucepan over medium heat. Season with soy sauce and fish according to taste. Add pok choy and bring to a boil in

broth for two minutes. Remove and set aside.

Add the mixed mushrooms to the broth, simmer for three to four minutes, until tender. Remove and set aside.

6. Cook the noodles according to the directions on the package. Drain and rinse under cold water to stop the cooking process and remove excess starch.

7. Prepare four large bowls, divide the noodles into each bowl. Sprinkle with duck meat, shitake , boiled mushrooms and pok choy . Pour 350 ml of hot broth

and garnish with spring onions, cilantro and red chilies. Ready to enjoy. 

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