Duck and Udon Noodle Soup
SERVES: 4 DIFFICULTY: Easy COOKING TIME: 25 minutes
Delectable baked duck makes a meal fit for a king.
INGREDIENTS
- 270g Hakubaku Organic Udon noodles
- 1.5L chicken stock, good quality
- 3 star anise
- 6 spring onions, finely sliced
- 4 duck breasts
- 1 tbsp Chinese 5 spice
METHOD
- Preheat oven to 200C.
- In a large pot, boil water and cook Udon as per packet directions. Drain, rinse and drain again. Set aside.
- Rub Chinese 5 spice equally among the duck breasts. In a hot, non-stick frying pan, sear duck breast, skin side down for 3 minutes, turn and cook for a further 1 minute. No oil is needed as the duck breasts have plenty of natural fat.
- Remove duck breast from pan and place on a baking tray in the oven for 6 minutes. Rest for 3 minutes. Slice.
- Meanwhile bring stock, star anise and spring onions to the boil and simmer for 5 minutes.
- Refresh Udon in hot water and divide among 4 bowls.
- Remove star anise from stock and add stock to noodles. Place sliced duck on top of noodles and serve.
Enjoy!
