Duck Udon Soup
The fragrant aroma of Chinese five-spice and rich hoi sin meld together to create a delicious sauce that perfectly complements tender duck fillets. Paired with a comforting noodle soup base enriched with earthy shiitake mushrooms, crunchy bean sprouts, and vibrant coriander, this dish is a symphony of flavors. The succulent duck, crisp on the outside and tender on the inside, provides the perfect contrast to the savory soup. Enjoy this comforting and satisfying meal that is sure to warm both body and soul.
— Constant Cookbook
Ingredients
- For the duck sauce
- ½ tsp Chinese five-spice powder
- 1 tbsp sesame oil
- 3 tbsp hoi sin sauce
- 3 tbsp brown sugar
- 3 tbsp water
- 1 tbsp dark soy sauce
- 2 x 175g/6 oz duck fillets, skin on
- For the noodle soup base
- 1 litre/35fl oz chicken stock
- 2 dried shiitake mushrooms, soaked in 200ml hot water for 20 minutes
- 100g/4oz Chinese leaf, shredded
- 1 tbsp light soy sauce
- 1 tbsp rice wine
- 1 tbsp rice vinegar
- 200g/8oz flat udon noodles, cooked
- 3 spring onions, sliced on the diagonal
- 40g/2oz bean sprouts
- 1 large handful coriander, roughly chopped
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 200C/400F/Gas 6. Place all of the marinade ingredients into a shallow bowl and mix well to coat the duck. Marinate for as long as you can - preferably overnight, but anything more than 20 minutes will do.
- Heat a dry frying pan until just warm. Place the duck skin-side down and cook for 8-10 minutes, until golden brown.
- Turn up the heat, turn over the duck and cook for a further minute until crisp.
- Transfer to the oven and cook for 10-15 minutes.
- Remove from the oven and rest for five minutes, before slicing.
- For the noodle soup, pour the chicken stock into a saucepan and bring to a gentle simmer. Add the shiitake mushrooms and their soaking liquid, and the Chinese leaf.
- Add the light soy sauce, rice wine, rice vinegar and udon noodles to the pan. Bring to the boil.
- Scatter over the chopped spring onions, bean sprouts and coriander. Season to taste.
- To serve, ladle some of the noodle soup into a bowl, place the duck breast on top and serve straightaway.
Yield
Serves 2
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