• Prepare the roasted duck: Remove duck's legs, thighs, and breasts (cut into 4 pieces). Set aside.

Making Duck Broth:

• Simmer the rest of the duck with water and onion until broth is reduce by half. Takes about six hours.
• Strain the duck broth, and separate the broth from fat.

Making Curry Broth:

• Heat 2 tablespoons of duck fat over low temperature.
• Add the Angkor Food Red Curry Paste, stir until the paste is completely dehydrated
• Gradually add and whisk four cups of duck broth into the paste. Bring to boil.
• Add long bean, carrot, and potato. Bring to boil and simmer for 5 minutes
• Add onion, duck legs, thighs, and breasts. Bring to boil and simmer for fifteen minutes until the meat is tender to your liking
• Add coconut cream, mix well bring to softly boil for 1 minute
• Add fish sauce or salt to taste
• Cook egg noodles per package instruction
• Serve with sprout, green leaves, and wedges of limes