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Duck & noodles in a spicy broth

Method

  • Toss the duck with the kecap manis and lime juice, and set aside for up to 30 mins.
  • Preheat oven to 220°C fan forced (240°C normal).
  • Heat the oil in a large heavy-bottomed pan (that can go into the oven) and sear the duck breasts, skin side down only. Then pour off most of the oil, add the remaining marinade and cook in the oven for about 8-9 mins until the meat is reasonably firm when pressed, turning once. Remove, set aside to rest and slice when the soup is ready.
  • While the duck is cooking, place the stock, fish sauce, chilli paste, ginger, coriander roots and lemongrass in a large pot. Bring to the boil and gently cook for about 10 mins. Strain well, return the soup to the pot and boil for another 5 mins.
  • Then add the celery, carrots, spring onions, bok choy and noodles. Stir and bring back to the boil.
  • To serve, place the noodles in individual bowls, scatter the sliced duck on top and ladle the soup over.

Ingredients

  • 4 duck breasts, skin removed
  • 3 tbsp kecap manis (Indonesian sweet soy sauce)
  • juice of 1-2 limes
  • 2 tbsp vegetable oil
  • 1½ litres chicken stock
  • 1 tbsp Asian fish sauce
  • 1 heaped tspn Asian chilli paste
  • 1 tbsp freshly grated ginger
  • 1 tbsp chopped coriander roots
  • 1 lemongrass stalk, chopped
  • 3 celery stalks, sliced on the diagonal
  • 6 baby carrots, peeled, topped, tailed & sliced on the diagonal
  • 2-3 spring (green) onions, sliced on the diagonal
  • 3 baby bok choy, sliced
  • 1 packet Chow Mein noodles, separated

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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