Name: Duck and noodle soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 chinese bbq duck; 2 shallots, roughly chopped; 3 star anise; 6 slices ginger; 3 coriander roots, bruised; 1.75 litre (7 cups) chicken stock; 1 teaspoon sugar; 1 tablespoon light soy sauce; 375 gram thin egg noodles; 200 gram gai larn (chinese broccoli), trimmed and cut into thirds; 150 gram enoki mushrooms, ends trimmed; 2 shallots, sliced; 1 large red chilli, sliced; coriander leaves, to serve

Duck and noodle soup

If you love duck, then you'll be wild about this aromatic Asian soup that's filling enough for a main meal.

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Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

1 chinese bbq duck

2 shallots, roughly chopped

3 star anise

6 slices ginger

3 coriander roots, bruised

1.75 litre (7 cups) chicken stock

1 teaspoon sugar

1 tablespoon light soy sauce

375 gram thin egg noodles

200 gram gai larn (chinese broccoli), trimmed and cut into thirds

150 gram enoki mushrooms, ends trimmed

2 shallots, sliced

1 large red chilli, sliced

coriander leaves, to serve

Method

1.Shred the meat from the duck, discard the skin and set the bones aside.

2.Place the bones in a medium saucepan with the shallots, star anise, ginger, coriander roots and stock. Bring to the boil, then reduce the heat and simmer for 30 minutes.

3.Strain the stock, stir in the sugar and soy sauce and keep hot until needed.

4.Cook the egg noodles in a saucepan of boiling water for 3-5 minutes; drain and set aside.

5.To serve, divide the noodles between four bowls and top with duck meat, gai larn and enoki mushrooms.

6.Fill each bowl with the duck broth and garnish with the shallots, chill and coriander leaves.

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