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Ingredients
- duck breasts 2, skin on
- fish sauce 3 tbsp
- soft brown sugar 2 tbsp
- chicken stock fresh, cube or concentrate made up to 1 litre
- lime 2, juiced
- tamarind paste 2 tbsp
- baby pak choy 4
- udon noodles 100g
- red chilli 2, sliced
- coriander a small bunch, roughly chopped
- spring onions 2, sliced
Method
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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.
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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.
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Step 3
Thinly slice the duck and arrange on top. Sprinkle with chilli, spring onion and coriander.
Nutritional Information
- Kcals 361
- Fat 18.6g
- Carbs 23.1g
- Fibre 1g
- Protein 26.9g
- Salt 3.93g
