BRAISED & MALA
Taiwanese Herbal Duck Noodles
Slow-simmered duck with medicinal herbs and wheat noodles in a savory chicken-enriched stock.
Start from chicken bone broth as foundational broth. Duck pieces and a herbal sachet simmer in that stock for a classic Taiwanese herbal noodle line.
Ingredients
- 2.5–3 L chicken bone broth
- 1 whole duck leg or 600 g duck pieces
- Herbal sachet: dang gui, goji, red dates, licorice, ginger
- Wheat or rice noodles for serving
- Rice wine, salt, white pepper
- optionalBamboo shoots or mustard greens
Method
- Blanch duck briefly; rinse. Add to warm chicken bone broth with herbs.
- Simmer 1.5–2 hours until duck is tender; skim fat if you want a cleaner bowl.
- Season with wine, salt, and pepper; remove duck and slice.
- Cook noodles; serve with hot broth, duck, and optional greens.