Hot and sour duck noodle soup
The best duck noodle dish for a hot and spicy Japanese-inspired meal for four. Udon are big fat noodles. Find them in Asian stores and larger supermarkets. Serve in deep bowls and serve with chilli, spring onion and coriander on top. Chopsticks are optional but help to scoop up the noodles.
- 2 duck breastsskin on
- 3 tbsp fish sauce
- 2 tbsp soft brown sugar
- fresh chicken stockcube or concentrate made up to 1 litre
- 2 limejuiced
- 2 tbsp tamarind paste
- 4 baby pak choy
- 100g udon noodles
- 2 red chillisliced
- a small bunch corianderroughly chopped
- 2 spring onionssliced
Nutrition: per serving
- kcal361
- fat18.6g
- carbs23.1g
- fibre1g
- protein26.9g
- salt3.93g
Method
step 1
Score the fat of the duck breasts and marinate with 1 tbsp each of the fish sauce and sugar. Leave for 30 minutes or overnight. Heat a non-stick pan and pan-fry the duck, fat-side down. Reduce the heat to low and let the fat melt out, about 8 minutes. Turn over and sear for 3 minutes. Remove.
step 2
Heat the chicken stock and add the lime juice, tamarind, remaining fish sauce and sugar. Add the pak choy and blanch for 1 minute. Boil the noodles in salted water until al dente. Drain and divide into 4 large bowls. Pour the stock over and add the pak choy.
step 3
Thinly slice the duck and arrange on top. Sprinkle with chilli, spring onion and coriander.