Jean-Paul Bourgeois’ Duck Pho: The Best Duck Camp Recipe Ever

A campfire spin on the classic Vietnamese noodle soup—duck stands in for the usual beef or chicken, and the broth leans on charred aromatics and a long, slow simmer for depth. Great as a low-and-slow project at camp or on a lazy weekend at home.

Jean-Paul Bourgeois produced this duck pho recipe as part of his interview with Hook & Barrel for the November/December print edition 2026.

Duck Camp Pho Recipe

Serves 4–6  |  Prep 30 min  |  Cook 2–3 hrs

Ingredients for the Broth

• 2–3 lbs. duck (whole duck, or a mix of legs and breasts—legs add richer body to the broth, breasts keep the shredded meat tender)
• 8 cups water, plus more as needed to keep the duck submerged
• 2 large yellow onions, halved
• 4-inch piece fresh ginger, sliced in half lengthwise
• 4 whole star anise
• 4 whole cloves
• 2 cinnamon sticks
• Tbsp coriander seeds
• 2 tsp black peppercorns
• 2 tsp salt, plus more to taste
• 1–2 Tbsp fish sauce, added to taste
• 1 Tbsp sugar or rock sugar

Ingredients for the Noodles/Toppings

• 12 oz. dried rice noodles (pho-style flat rice noodles)
• 2 cups bean sprouts
• 1 bunch fresh cilantro, chopped
• 1 bunch Thai basil
• 2–3 green onions, sliced
• 1–2 fresh red chilies, thinly sliced
• 1 lime, cut into wedges
• Hoisin sauce and Sriracha, for serving (optional)

Duck Camp Pho Method

1.Char the aromatics (optional, for campfire smokiness)

• Over an open flame, on a grill or under the broiler, char the onion halves and ginger until lightly blackened on the cut sides.
• This step is optional but worth the extra few minutes—it builds the deep, smoky backbone that separates a real pho broth from a shortcut version.

2.Start the duck

• Place the duck pieces in a large pot or Dutch oven and cover with the 8 cups of water. Bring to a boil, then immediately reduce to a low simmer.
• Skim off the foam and impurities that rise to the surface during the first 10-15 minutes—this is what keeps the broth clear.
• For an extra-clean broth, blanch the duck in boiling water for 5 minutes first, discard that water, rinse the pot and start the simmer fresh. It is an extra step, but it makes a noticeably clearer broth.

3.Build the broth

• Add the charred onion and ginger, star anise, cloves, cinnamon sticks, coriander seeds and peppercorns.
• For extra aroma, toast the whole spices in a dry pan for 2–3 minutes until fragrant before adding them—it wakes up their oils and rounds out the broth.
• Stir in the salt and sugar now. Hold the fish sauce until the last 30 minutes of simmering so its flavor stays bright instead of cooking flat.
• Simmer gently, uncovered, for 2-3 hours. The broth should barely bubble—a hard boil will cloud it and toughen the duck. The longer it simmers, the richer it gets.
• Lift out the duck and let it rest until cool enough to handle. Shred the meat, discarding the skin and bones, or leave a bit of skin on for extra flavor and texture.
• Strain the broth through a fine-mesh sieve, discarding the solids. Taste and adjust before serving—a little more fish sauce for umami, sugar for balance, salt for depth.

4.Cook the noodles

• Cook the rice noodles according to the package instructions, then drain and rinse immediately under cold water so they stop cooking and do not clump together.

5.Assemble the pho

• Divide the noodles among bowls and top with the shredded duck.
• Pour the broth over the noodles and meat while it is still at a full simmer—it needs to be piping hot, since it does the final cooking of the raw garnish.
• Garnish with bean sprouts, cilantro, Thai basil, green onions, sliced chilies and a squeeze of lime.
• Serve hoisin and Sriracha on the side for anyone who wants it bolder.

Campfire Tips To Consider

• Smoky twist: Roast the whole duck over an open fire before simmering so the smoke flavor carries through the entire broth, not just the aromatics.
• One-pot version: Simmer everything together in a single pot, then fish out the bones and solids before serving. Simpler for camp, though the broth will be slightly less clear than a fully strained version.
• Extra richness: Stir in a spoonful of rendered duck fat or a splash of duck liver pâté right before serving for a more luxurious, restaurant-style broth.
• Make-ahead: The broth actually improves overnight in the fridge—the flavors meld, and the fat solidifies on top so you can skim it off.

Duck Camp Pho Recipe

Cook time

3 hr

Cuisine

Vietnamese

Ingredients

• 2–3 lbs. duck (whole duck, or a mix of legs and breasts—legs add richer body to the broth, breasts keep the shredded meat tender)
• 8 cups water, plus more as needed to keep the duck submerged
• 2 large yellow onions, halved
• 4-inch piece fresh ginger, sliced in half lengthwise
• 4 whole star anise
• 4 whole cloves
• 2 cinnamon sticks
• 1 Tbsp coriander seeds
• 2 tsp black peppercorns
• 2 tsp salt, plus more to taste
• 1–2 Tbsp fish sauce, added to taste
• 1 Tbsp sugar or rock sugar
• 12 oz. dried rice noodles (pho-style flat rice noodles)
• 2 cups bean sprouts
• 1 bunch fresh cilantro, chopped
• 1 bunch Thai basil
• 2–3 green onions, sliced
• 1–2 fresh red chilies, thinly sliced
• 1 lime, cut into wedges
• Hoisin sauce and Sriracha, for serving (optional)

Preparation

1. Char the aromatics (optional, for campfire smokiness)
2. Start the duck
3. Build the broth
4. Cook the noodles
5. Assemble the pho

MORE DUCK RECIPES:

• Forget The Goose, Make It A Peking Duck Christmas Story
• Smoked Duck Wings with Maple Hot Sauce
• Aliceson Bales' Wild Game Recipes: Sandhill Crane, Duck & Wild Turkey