Peking Duck Breast with Broth, Soba Noodle and Greens
Ingredients
- 2 Luv-a-Duck peking breasts
- 4 cups Duck Stock (alternatively use chicken stock)
- 5 cm piece of ginger
- 3-4 cloves garlic
- 2 star anise
- 1 long red chilli sliced down the middle
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 200 g bok choy, roughly chopped
- 200 g Chinese broccoli, roughly chopped
- 250 g soba noodles
- handful fresh coriander leaves, to serve
Products used
Method
- Place the stock, ginger, garlic, star anise and chilli into a medium saucepan. Bring to the boil and turn down heat. Simmer for 30 minutes or until reduced roughly by half.
- Add soy and fish sauce to season. You may want to add more depending on the individual.
- Add the greens to the broth and cook for 3 minutes.
- Prepare the duck according to pack instructions. Slice the duck evenly and keep warm.
- Cook noodles according to packet instructions. Divide noodles between 2 large bowls. Pour over the broth and greens. Top with the sliced duck and fresh coriander leaves.
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Reviews
ByCreated Ramsay
Brilliant recipe. A mainstay in the house - solid flavour, filling and easy to prepare.
ByCreated Linda Parlett
My first recipe using duck! This was awesome! Quick, easy, fantastically tasty. It also looks amazing!
ByCreated Rhonda B
This is beautiful. I didn’t think the family would like duck but boy was I wrong . The duck is already cooked so you need to heat it in the oven . I added a few extra veggies Bok Choy rehydrated shitarki mushrooms along with broccolini piled the bowl and added the sliced duck to the top with a few coriander leaves and fresh chilli. It warms your heart and the flavour is excellent!
ByCreated Christine Horne
Love this recipe. An easy to go recipe thst is full of flavour.
ByCreated Lee Cameron
Amazing depth of flavour. So delicious. Remember to strain the broth before adding the greens. Use your own judgement as to ratios of greens and noodles in your bowl. The duck is so moist and flavoursome. To think I considered going to a restaurant tonight.
ByCreated Brian
Have made this a couple of times, and while it's OK, it needs a bit more oomph (used chicken stock as cannot find your duck stock anywhere). The recipe is also unclear about what to do with the sauce the duck is cooked in, add it to the broth or keep it for later use? I've compromised and added a bit to the broth. Also added sliced mushrooms to deepen the flavour. Will keep trying, recipe has potential. Good Spring or Autumn dish.
ByCreated BrianW
Good for using up any leftover Peking duck. Added some oyster mushrooms with the greens. Lacks some deep flavour though; next time more garlic, chilli and seasoning.
ByCreated Cristina
ByCreated Cristina