SPICY DUCK AND NOODLE SOUP

Serves 2

You will need:

2 teaspoons Chinese five spice powder Pinch of sea salt flakes and freshly ground black pepper ½ teaspoon of sugar ½ teaspoon of chilli flakes 2 duck breasts, skin removed 125g (4oz) fine egg noodles, dried weight 1L (1¾ pts) good chicken stock 5cm (2in) piece fresh ginger, peeled and sliced into matchsticks 2 tablespoons dark soy sauce 2 tablespoons honey 1 tablespoon oil 2 spring onions, finely sliced on the diagonal A generous handful of fresh coriander A sprinkle of extra chilli flakes (optional)

On a plate, combine one teaspoon of the Chinese five spice powder with the pinch of sea salt flakes and freshly ground black pepper, the sugar and the chilli flakes. Coat the skinless duck breasts in the mixture. Allow the duck breasts to stand while you cook the fine egg noodles according to the packet instructions. Drain the noodles and divide them between two large bowls. Put the chicken stock in a pot, along with the ginger matchsticks and the remaining teaspoon of Chinese five spice powder. Bring the pot to the boil, then add the dark soy sauce and the honey and mix well. Reduce the heat and keep the stock hot. Heat the tablespoon of oil in a non-stick pan over a medium heat, and cook the coated duck breasts for three minutes on each side. Remove them from the pan and allow them to stand before slicing them. Pour any juice from the frying pan into the pot of stock. Divide the sliced spring onions between the bowls. Roughly chop the fresh coriander and divide it between the bowls, along with the sliced duck. Ladle the stock on top. Serve with an additional pinch of chilli flakes, if you’re using them.