Soups & stews
Spiced duck, cabbage and noodle broth
Succulent duck works beautifully with these strong, spicy flavours, making a full-flavoured and virtuous dinner for a chilly evening. You can use any type of green cabbage in this recipe, although Savoy and January King are probably the best.
Ingredients
- 1 duck breast
- oil for frying, e.g. vegetable or sunflower
- 1 tsp Thai 7 spice (or use Chinese 5 spice)
- 150g or ½ small cabbage (any green cabbage will work), finely shredded
- 1 small garlic clove, crushed (optional)
- 1-2cm fresh ginger, peeled and grated (optional)
- 100g dried egg noodles
- 500ml hot chicken stock
- salt and pepper
Method
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Step 1
Score the duck skin and season with the spice, salt and pepper.
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Step 2
Heat a frying pan, add the duck breast, skin side down and fry for 3-4 minutes on a fairly high heat.
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Step 3
Turn the duck over, lower the heat and fry for another 10 minutes. Remove from the pan and leave to rest.
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Step 4
Meanwhile, in another pan, heat a little oil and add the cabbage, garlic and ginger (if using).
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Step 5
Fry for 3 minutes until just tender, but still with some bite. Season.
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Step 6
At the same time as you fry the cabbage, put the noodles in a saucepan with the hot stock and simmer for 3 minutes, until just cooked.
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Step 7
Pour into two serving bowls. Add half the cabbage to the side of each bowl, thinly slice the duck and arrange on the other side to serve.
