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Serves 2 Starters and mains
In a large pan, add the stock, shallots, lemongrass, goji berries, bay leaf, star anise, cassia bark, mooli, pak choi, palm sugar, soy sauce, oyster sauce and fish sauce and bring to a simmer. Cook for 8-10 minutes until the mooli and pak choi are softened, then check seasoning: the soup should be sweet, salty and aromatic. Add a little more fish sauce or sugar if needed.
Heat the oil in a large frying pan on a medium-high heat and fry the duck breasts skin-side down for 5-6 minutes to allow the skin to crisp up, making sure they have a even golden-brown colour. Flip the breasts over and cook the other side for a few minutes, then remove the pan from the heat and allow the duck to rest for 5-6 minutes. Slice the duck into 1⁄2cm slices. The breast should be nice and pink in the middle.
Divide the blanched noodles among three bowls and place a sliced duck breast on each pile of noodles. Pour the soup over the top until the bowl is adequately full, scooping a few pieces of pak choi and mooli into each bowl. Serve topped with the spring onions and coriander. If you like a little spice, add a few slices of bird’s-eye chilli on top.
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