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Soba Noodle Soup with Five-Spice Duck Recipe
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Almost Bourdain/ Delicious Magazine September 2009
| Pinch | dried chilli flakes |
| 1/4 tsp | Chinese five-spice powder |
| 1/2 tsp | sugar |
| 2 | duck breast fillets, skin removed in recipe, but leave it on! |
| 2 L (8 cups) | chicken stock |
| 5 cm piece | fresh ginger, cut into thin matchsticks |
| 2 tsp | sunflower oil |
| 270 g | soba noodles, cooked to packet instructions, drained |
| 1 | long red chilli, deseeded, thinly sliced |
| 50 g | bean sprouts, trimmed |
| 1 bunch | bok choy, roughly chopped |
| 8 | spring onions, trimmed, thinly sliced on an angle |
| 1/4 cup | fresh coriander leaves |
| Soy sauce, to serve |
1. Mix chilli flakes, five-spice and sugar with some salt and pepper. Lightly coat the duck breasts in the spice mix. Stand for 10 minutes to allow the flavours to infuse.
2. Meanwhile, bring stock and ginger to a simmer over medium heat. Keep hot.
3. Heat oil in a fry pan over medium heat. Cook duck for 3-5 minutes each side for medium-rare or until cooked to your liking. Cover and rest for 5 minutes.
4. Divide noodles among bowls. Add chilli, sprouts, bok choy and half the spring onion, then ladle over the hot stock.
5. Thinly slice the duck on an angle and place on top of the soup. Scatter with remaining spring onion and coriander and serve with soy sauce with sliced red chilli, if desired.
I am often quite skeptical about Asian recipes found on Australian magazines but there are some rare gems hidden in them if you have a closer look into the recipes. This is one of them that caught my eyes and I was surprised how easy it is to make the five-spice duck and what a great companion to a big bowl of hot soupy noodles.
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