DUCK NOODLE SOUP RECIPE RECIPES

Steps:

• Mix the ingredients of the marinade, and add the breast fillets and legs.
• Refrigerate overnight.
• To make the stock, put carcass portions and other stock ingredients into a large saucepan.
• Add water to cover and bring to the boil.
• Simmer gently for 45 minutes.
• Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
• Remove any remaining meat from the carcass and reserve.
• Cool reduced stock, and refrigerate overnight.
• When stock is cold, skim fat from the surface.
• The stock is ready for use.
• For the duck portions: remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs.
• You want the meat to be pink and juicy still, and the skin crispy.
• Cool a little then shred the meat.
• For the soup: Put stock in a large saucepan and bring to the boil.
• Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
• Warm through and season to taste.

Steps:

• Mix the radishes in a bowl with the lime juice and a pinch of salt. Set aside to lightly pickle.
• Heat the oil in a non-stick frying pan over a medium heat. Add the garlic and ginger and fry for 1 minute. Stir in the mock duck, hoisin, vinegar and 100ml water, then bring to a simmer. Set aside.
• Cook the noodles according to the pack instructions. Toss the noodles with the sauce and duck, then pile into 4 ramen-style bowls. Top with the spring onions, carrot, cucumber, drained radishes and an egg (if using). Serve sprinkled with the sesame seeds and chilli oil if you like