Five spice duck and ginger noodle soup recipe

Five spice duck and ginger noodle soup recipe

Sure, here's the recipe for Five Spice Duck and Ginger Noodle Soup:

 Duck and ginger noodle soup recipeIngredients

Pinch of crushed dry chili

1/4 tsp Chinese five spice powder

1/2 tsp sugar

2 large duck breasts, skin removed

2 liters fresh chicken stock, hot

5 cm piece fresh ginger, cut into thin strips

2 teaspoons sunflower oil

200g dry wheat noodles (we like Blue Dragon)

1 medium-hot red chili, seeded and thinly sliced

bunch of green onions, trimmed and crosswise thinly sliced

200 grams beansprouts

4 heads pak choi, roughly chopped

handful fresh coriander sprigs

Dark Soy Sauce, for serving

Method

How to Make Duck and Ginger Noodle Soup

1. Crush the crushed chili lightly in a pestle and mortar, then mix the five-spice powder, sugar, a little sea salt, and freshly ground black pepper in a shallow pot. Place duck breasts skin-side down on top of spices. Cover with a plate and weigh down with a few cans. Keep aside for 10 minutes.

2. Meanwhile, bring the stock and ginger to a boil in a pan. Add some salt and keep warm. Boil another pan of lightly salted water ready for the noodles.

3. Meanwhile, heat the sunflower oil in a frying pan over high heat. Add the duck breasts, seasoning side down, reduce the heat slightly and cook for 3 minutes on each side for medium-rare. Set aside to rest for 5 minutes.

4. Meanwhile, cook the noodles in boiling water according to the packet instructions. Drain and divide among 4 warm bowls. Sprinkle chili and half a green onion. Add the beansprouts and pak choi to the chicken stock and cook for 1 minute. Ladle over noodles.

5. Cut the duck diagonally into thin pieces and place on top of the noodle soup. Sprinkle with remaining spring onions and coriander sprigs and serve with dark soy sauce on the side.

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Spice Duck and Ginger Noodle Soup:

Component:

For the Duck:

2 duck breasts, skin on

1 tbsp Chinese five spice powder

Salt and pepper to taste

For the Soup:

6 cups chicken or vegetable broth

2 tbsp soya sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce

1 tbsp sesame oil

1 tbsp finely grated fresh ginger

2 cloves garlic, finely chopped

1 star anise

1 cinnamon stick

2 nests of egg noodles

1 cup chopped bok choy or baby spinach

Chopped green onions and chopped coriander for garnish

Instruction:

Preheat the oven to 400°F (200°C).

Cut the skin of the duck breast in a crisscross pattern, taking care not to cut through the flesh. Rub five-spice powder, salt, and pepper on skin side of duck breasts.

Heat a skillet on medium-high heat. Place the duck breasts skin-side down and cook until the skin is crisp and golden brown, about 5-6 minutes. Flip the duck breasts and cook for an additional 2-3 minutes. Place the duck breasts on a baking sheet and cook in the preheated oven for about 8-10 minutes to medium-rare or until desired doneness. Once cooked, let the duck rest for a few minutes before slicing.

In a large pot, mix chicken or vegetable broth, soy sauce, oyster sauce, hoisin sauce, sesame oil, grated ginger, minced garlic, star anise, and cinnamon stick. Bring the mixture to a boil on medium heat and let it steep for about 10-15 minutes.

While broth is simmering, cook egg noodles according to package directions. Sieve and keep aside.

Remove the star anise and cinnamon sticks from the broth and discard them.

To assemble the soup, divide the cooked noodles among serving bowls. Top the noodles with chopped bok choy or baby spinach.

Pour hot broth over noodles and green vegetables.

Place pieces of cooked duck breast on top of each bowl.

Garnish with chopped spring onions and chopped coriander.

Serve Five Spice Duck and Ginger Noodle Soup hot and enjoy!

Note: Feel free to adjust the seasoning and ingredients as per your taste preferences. Enjoy your delicious homemade soup!