DUCK UDON SOUP
Slices of duck, shiitake mushrooms, carrot, onion and udon noodles in a dashi broth with coriander and chilli
Provided by katelunch
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/400F/Gas 6. Place all of the marinade ingredients into a shallow bowl and mix well to coat the duck. Marinate for as long as you can - preferably overnight, but anything more than 20 minutes will do.
- Heat a dry frying pan until just warm. Place the duck skin-side down and cook for 8-10 minutes, until golden brown.
- Turn up the heat, turn over the duck and cook for a further minute until crisp.
- Transfer to the oven and cook for 10-15 minutes.
- Remove from the oven and rest for five minutes, before slicing.
- For the noodle soup, pour the chicken stock into a saucepan and bring to a gentle simmer. Add the shiitake mushrooms and their soaking liquid, and the Chinese leaf.
- Add the light soy sauce, rice wine, rice vinegar and udon noodles to the pan. Bring to the boil.
- Scatter over the chopped spring onions, bean sprouts and coriander. Season to taste.
- To serve, ladle some of the noodle soup into a bowl, place the duck breast on top and serve straightaway.
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