Spicy duck noodle bowl with star anise and orange

Ready in 35 minutes Serves 4

2 cooked duck breasts or 200-250g

cooked duck meat

300g dried udon noodles

2 litres well-flavoured

chicken stock 1 Tbsp grated fresh

ginger Zest of ½ orange,

finely grated ¼ cup soy sauce 2 whole star anise 2 Tbsp fish sauce 2 red chillies, deseeded and thinly sliced 8 button mushrooms,

thinly sliced 100g broccolini or broccoli,

cut into florets (optional) 3 heads bok choy, quartered, 4 spring onions, finely sliced

Slice cooked duck very thinly. Cook noodles according to packet instructions, then rinse and drain.

Place chicken stock in a large pot with ginger, orange zest, soy sauce, star anise and fish sauce. Simmer for 10 minutes. Add red chillies, button mushrooms and broccolini or broccoli, if using. Simmer until the vegetables are just tender (about 3 minutes).

Just before serving, add duck, bok choy and spring onions and stir over medium heat until bok choy is wilted (about 2 minutes).

Run boiling water over noodles to loosen and heat through. Drain noodles and divide between serving bowls.

Top with duck, vegetables and broth and serve immediately.

Match this with ... Whitehaven Marlborough Pinot Noir 2020 ($35)

Ah 1994. figure skater Nancy Kerrigan was attacked, Nelson Mandela became South Africa’s president, Michael Jackson married Lisa Marie Presley, and we used Netscape Navigator to browse the newfangled internet thing. It’s also when Sue and the late Greg White ditched their corporate careers, established Whitehaven, and went on to produce perky, cherry and spice-saturated superstars like this pinot noir. Vibrant, refreshing and roaring with ripe tannins and gently smoky oak notes, it’s delicious with this ducky dish. whitehaven.co.nz

— Yvonne Lorkin