Ingredients
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2 tsp toasted Sesame Oil
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2 large Garlic
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2.5cm [1in] piece of fresh Ginger
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1 small bunch of Green Onion
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2 Tbsp dark Soy Sauce
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2 Star Anise
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1 Cinnamon
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1 tsp Sichuan Peppercorns
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6½ cups (1.5 litres good Chicken broth
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2 duck
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2 tsp Chinese Five-Spice Powder
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4½ oz (120 g) Buckwheat Noodles
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5½ oz (160 g) Tenderstem Broccoli
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Sea Salt
Directions
This is like a duck pho the meat is still pretty much raw in the middle when served and finishes cooking to rarest perfection in the hot broth. There are definitely two ways to do this, and one is most likely more flavoursome than the other, but then there are very few people who will feel like boiling up duck bones post 8 p.m. on a school night and I am a realist. If you have a free-ish weekend afternoon, try making your own stock by following the meat stock recipe and using duck carcasses, but you can get pretty delicious results from the below, too.
Steps
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1
Done
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Heat the oil gently in a large saucepan and add the garlic and ginger. Cook for a few minutes, then add the spring onion whites, soy sauce, star anise, cinnamon and Sichuan pepper and cook for 2 more minutes, then add the stock. Let the pan bubble away gently while you sort out the duck. |
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2
Done
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Season the duck breasts with salt, then sprinkle over the 5-spice and rub it all over the duck pieces. Place them in a cold non-stick frying pan, skin side down, and turn the heat up to medium–high. Once the pan is hot, cook them for about 6–7 minutes, turning them over two-thirds of the way through, until the fat has rendered out of the skin and they are golden and browned on the outside (they will still be a little raw in the middle). Remove from the pan and leave to rest on a chopping board. |
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3
Done
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Add the noodles to the soup and cook for 3 minutes. Add the broccoli and cook for another 3 minutes, or until the noodles are cooked and the broccoli is tender but still has a bit of a bite. Taste the soup and add a little salt if needed, but it may not need it as the soy sauce is salty. |
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4
Done
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Ladle the soup into bowls. Slice the duck very thinly with a sharp knife and share between the bowls. Finish with a sprinkle of spring onion greens and a little more Sichuan pepper. |
