This warm and comforting duck and noodle broth is the perfect start to your Asian inspired meal.
- Remove meat and skin from duck in large pieces, then thinly slice.
- Place duck bones and carcass, ginger, star anise, spring onions, peppercorns and 4 litres water in a large saucepan and bring to the boil over medium heat, then simmer gently for 40 minutes. Strain broth into a clean saucepan, discarding solids, then skim off fat.
- To serve, simultaneously bring a large saucepan of water and the broth to the boil. Add Chinese broccoli and fish sauce to the broth and cook noodles in the boiling water for 10 seconds. Drain noodles, divide among soup bowls and top with duck and a few eschalots. Ladle over some broth and greens, and serve scattered with herbs and chillies, to taste.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set