Big tip - the broth tastes better if you make it the day before as it really has time to deepen the flavour...if not don't worry - it is still pretty special!
Preheat oven to 220c fan 200c
Serves 4
4 duck breasts
4 tsp chinese 5 spice
Broth:
1.2 litres chicken stock
2 whole chillies finely sliced
5cm knob of ginger, peeled and grated
3 fat cloves garlic, crushed
3 star anise
4 spring onions chopped
1tbsp (15ml) sesame oil
4tbsp soy sauce
300g ramen or any noodles, cooked according to pack and keep warm
Toppings:
4 boiled eggs (place in cold water, bring to a boil and strong simmer for 6 mins. drain, allow to cool, peel)
1/2 cup or a good handful of bean sprouts
4 spring onions sliced
1 chilli sliced
Handful fresh coriander chopped
sesame seeds to sprinkle
Lime to serve
Method
Make the broth first. Put all broth ingredients (not noodles) into a large pan and heat.
Simmer for 15 mins then turn down to low heat and keep hot
While the broth is simmering, using a sharp knife, score the duck breasts to but not through the skin
Rub the skin with 1tsp each of the spice mix
Place skin side down into a cold oven proof frying pan (check handle not plastic) and bring to a med high heat until the skin is nicely browned and crisp about 8-10 mins.
When the skin is crisp turn the breasts over and place the pan in the oven (if you don't have an oven proof frying pan transfer to a preheated tray in the oven)
Roast in oven for 5 mins. Take out and put on a chopping board to rest for 5 -10 mins keeping them somewhere warm. Don't cover them as the skin will soften
While resting cook the noodles according to packet instructions and drain
To plate up, place the noodles in the bowl and cover with broth, layer up with beansprouts, coriander , spring onions and some of the chilli, top with sesame seeds and chillis and place boiled eggs and 1/4 lime alongside.
Enjoy!
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