Hot and sour duck noodle soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 2 duck breastsskin on
- 3 tbsp fish sauce
- 2 tbsp soft brown sugar
- fresh chicken stockcube or concentrate made up to 1 litre
- 2 limejuiced
- 2 tbsp tamarind paste
- 4 baby pak choy
- 100g udon noodles
- 2 red chillisliced
- a small bunch corianderroughly chopped
- 2 spring onionssliced
Nutrition: per serving
- kcal361
- fat18.6g
- carbs23.1g
- fibre1g
- protein26.9g
- salt3.93g
Method
step 1
Score the fat of the duck breasts and marinate with 1 tbsp each of the fish sauce and sugar. Leave for 30 minutes or overnight. Heat a non-stick pan and pan-fry the duck, fat-side down. Reduce the heat to low and let the fat melt out, about 8 minutes. Turn over and sear for 3 minutes. Remove.
step 2
Heat the chicken stock and add the lime juice, tamarind, remaining fish sauce and sugar. Add the pak choy and blanch for 1 minute. Boil the noodles in salted water until al dente. Drain and divide into 4 large bowls. Pour the stock over and add the pak choy.
step 3
Thinly slice the duck and arrange on top. Sprinkle with chilli, spring onion and coriander.
