Duck noo­dle soup with goji berries, mooli, soy and pak choi

SERVES 3

Food and Travel (UK) - - Recipes -

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

To gar­nish

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.

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