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Duck Noodle Soup with Five-Spice

Duck Noodle Soup with Five-Spice

Prep time: 45 minServes: 4

Pairs with

Duck fat and five-spice warmth in a warm broth — a light red with fruit or an off-dry that tames the spice without fighting it.

Ingredients

  • 2 duck breasts (approx 400g)
  • 1 tsp five-spice powder
  • 1l chicken stock
  • 4cm ginger, sliced
  • 2 star anise
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 200g noodles (egg noodles or ramen)
  • Pak choi, halved
  • Spring onion
  • Coriander
  • Chilli oil

Method

  1. 11. Score the duck breast skin in tight lines. Rub in five-spice and salt.
  2. 22. Place skin-side down in a cold pan. Cook on medium heat 8 minutes until the skin is crispy. Flip, cook 3 minutes more. Rest.
  3. 33. Simmer the stock with ginger, star anise, soy and fish sauce for 15 minutes.
  4. 44. Cook the noodles separately. Divide into bowls with pak choi.
  5. 55. Strain the broth, pour into bowls. Slice the duck thinly, place on top.
  6. 66. Top with spring onion, coriander and chilli oil.