Duck noodle soup
By: From: Market Kitchen
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Duck noodle soup
- Prep time:
- 20 min
- Cook time:
- 15 min
- Serves:
- 2
Confit of duck is shredded and stirred into an aromatic soup in Jason Atherton’s sweet-and-soy dish
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Ingredients
- 2 confit duck legs, from a jar
- 1 tbsp clear honey
- 1 tsp chinese five spice
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 100 g egg noodles
- ½ litres chicken stock
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 4 spring onions, sliced
- bunches watercress
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Scrape off any excess fat from the duck legs with a knife to prevent the soup becoming too greasy.2. Mix together the honey, Chinese five-spice powder and half of the soya sauce in a bowl.
3. Heat a pan over a medium hob and place the duck legs in the hot pan. Pour over the honey mixture and cook gently until sticky and glossy. Remove the legs from the pan and shred the meat.
4. Cook the noodles in a saucepan of boiling water with a pinch of salt until tender. Drain well.
5. Heat the stock in a large saucepan, add the remaining soy sauce and the oyster sauce and sesame oil and stir to combine. Add salt to taste.
6. Tip in the spring onions, noodles and duck.
7. To serve, divide among two bowls and garnish with watercress.
Comments & Ratings
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Latest Comment
Think this is better with bean sprouts, rather than watercress. And/or maybe coriander.
MichaelC60505
Posted 25 Feb 2010 5:23 PM
This recipe is classed as easy
Avg User rating
3.48 / 5 (21 votes cast)
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