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Duck Noodle Soup

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Ingredients

900ml Chicken Stock
1 Chicken Breast
2 Duck Breasts
1 Pinch 5 Spice
1 Knob Fresh Root Ginger
1 Clove Garlic Finely Chopped
1 Splash Chinese Cooking Wine
1 Star Anise
500g Rice or Wheat Noodles
4 tsp Sweetcorn Canned or Frozen
6 Shiitake Mushrooms Thinly Sliced
2 Spring Onions Shredded
2 tsp Soy Sauce Plus Extra For Serving
Mint and Basil Leaves
2 Bok Choy
Handful Beansprouts To Serve
Shredded Chilli To Serve

Duck Noodle Soup

  • Medium

Ingredients

Directions

Steps

1
Done

Pour the stock into a pan and add the chicken, wine, soy, star anise, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.

2
Done

Season the duck with salt and 5 spice, the place in a cold pan, skin side down and start to cook on a low heat until the fat renders and the skin is crispy. Flip the duck and roast in the pan in a hot oven, 200c for 1-2 minutes, then rest for 5 minutes before slicing.

3
Done

Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and some more soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Add in your roasted duck.

The Cafe

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Bridget Davis’ Hawaiian Poke & Steak & Hummus
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Pumpkin and Bacon Gratin
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Bridget Davis’ Hawaiian Poke & Steak & Hummus
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Pumpkin and Bacon Gratin