Duck noodle soup with goji berries, mooli, soy and pak choi
700ml chicken stock
4 banana shallots, peeled and sliced in half lengthways
1 stick lemongrass, bruised
30g dried goji berries
1 fresh bay leaf, torn
1 star anise
2 x 2cm sticks cassia bark (or 1 cinnamon stick)
150g mooli, peeled and sliced into 2mm-thick rounds
1 large pak choi, core removed, cut into 3cm pieces
1tbsp palm sugar (or soft brown sugar)
2tbsp light soy sauce
1tbsp oyster sauce
2tbsp fish sauce
3tbsp vegetable oil
3 duck breasts, lightly scored across the skin
150g fine vermicelli rice noodles, blanched for 1 minute, then refreshed under cold water
2 spring onions, thinly sliced 10g coriander, chopped
1 red bird’s-eye chilli, finely sliced (optional)
In a large pan, add the stock, shallots, lemongrass, goji berries, bay leaf, star anise, cassia bark, mooli, pak choi, palm sugar, soy sauce, oyster sauce and fish sauce and bring to a simmer. Cook for 8-10 minutes until the mooli and pak choi are softened,
then check seasoning: the soup should be sweet, salty and aromatic. Add a little more fish sauce or sugar if needed.
Heat the oil in a large frying pan on a medium-high heat and fry the duck breasts skin-side down for 5-6 minutes to allow the skin to crisp up, making sure they have a even golden-brown colour. Flip the breasts over and cook the other side for a few minutes, then remove the pan from the heat and allow the duck to rest for 5-6 minutes. Slice the duck into ½cm slices. The breast should be nice and pink in the middle.
Divide the blanched noodles among three bowls and place a sliced duck breast on each pile of noodles. Pour the soup over the top until the bowl is adequately full, scooping a few pieces of pak choi and mooli into each bowl. Serve topped with the spring onions and coriander. If you like a little spice, add a few slices of bird’s-eye chilli on top.