Hot Noodle with Duck

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

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.