TAKEAWAY DUCK WITH NOODLES & SIZZLING CHILLI

SERVES 4 ½ crisp Chinese or Peking roast duck (from your local restaurant or takeaway, or occasionally from good supermarkets) BROTH 1 litre water 3 star anise 1 small stick cinnamon 4cm piece ginger sliced 2 large spring onions sliced into small sections 2 tbsp fish sauce 1 tsp sugar TO FINISH 8 fresh shiitake mushrooms 300g Chinese greens of your choice sliced if necessary 2 large spring onions sliced into small sections 2 tbsp sesame oil 4 dried long red chillies roughly chopped 4 long red chillies roughly chopped TO SERVE 250g flat rice noodles (rice sticks) cooked according to packet instructions chopped coriander

Cut the duck into small chunks, reserving the bones. Place the broth ingredients in a pan with the bones, bring to a bubble, skim, then simmer very gently, covered, for 45 minutes. Strain into a clean pan, discarding bones and flavouring ingredients.

Slice and add the mushrooms to the broth and gently simmer for about 5 minutes, then add the greens, spring onions and chopped duck. Continue to simmer for about 3 minutes or until heated through.

At the same time, in a separate pan heat the sesame oil with the dried and fresh chillies until very hot and sizzling.

Divide the cooked noodles among 4 serving bowls, then ladle over the hot broth, duck, greens and mushrooms.

Spoon in a little sizzling chilli to taste, and its oil, and top with chopped coriander.