Duck Noodle Soup
Duck Noodle Soup
Serve: 2
Ingredients:
2 Duck breast
750ml Water
1/2 Mooli – peeled and sliced
1 Pak choi – cut the root out
1 Chicken stock cube
1 tbs Oyster sauce
1 tbs Fish sauce
1 tbs Rapeseed oil
1 tbs Honey
1/2 tsp Sugar
1 pinch Ground black pepper
1 pinch Salt
1 Garlic clove – finely chopped
200 gram Cooked rice noodles
Method
– Boil the mooli in the water until it’s soft and cooked.
– Add the chicken stock, oyster sauce, fish sauce, sugar and ground black pepper. Simmer the broth then start cooking the duck.
– Pre heat the oven at 200 Celsius.
– Season the duck breasts with salt and ground black pepper, drizzle with the honey.
– Put the rapeseed oil in a pan. Then fry the duck breasts (skin side down first) until it’s golden brown. Turn them over and fry for another 4 minutes. Do not clean the pan yet!
– Transfer the duck breasts onto a baking tray. Put it in the oven for approx 12-16 minutes.
– Whilst waiting for the duck. Flash fry the garlic in the pan which you just cooked the duck breasts in. Take it out of the pan.
– Cook the rice noodles according to the instructions on the package.
– Once the duck is cooked. Assemble the dish, put the pak choi on the bottom, rice noodles, sliced duck breast, the broth, lastly drizzle the garlic oil on top. Enjoy this Duck Noodle Soup in style!
Tips:
– The longer you simmer the broth, the tastier it will be. Just make sure that you keep topping up the water and adjust the measurements accordingly. Duck Noodle soup is perfect for winter and cooler summer nights.
