Recipes: Hot & sour duck noodle soup with baby pak choi

Duck is the ideal partner to this zingy Asian noodle soup, piled high with big fat udon noodles that are great for slurping

ingredients

• 2 duck breasts , skin on
• 3 tbsp fish sauce
• 2 tbsp soft brown sugar
• 1l chicken stock , fresh, cube or concentrate
• 2 limes , juiced
• 2 tbsp tamarind paste
• 4 baby pak choi
• 100g udon noodles
• 2 red chilli , sliced
• a small bunch coriander , roughly chopped
• 2 spring onions , sliced

  

  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.
  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.
  3. Thinly slice the duck and arrange on top. Sprinkle with chilli, spring onion and coriander.

  361 kcalories, protein 26.9g, carbohydrate 23.1g, fat 18.6 g, saturated fat 4.5g, fibre 1g, salt 3.93 g

  
  

  source: bbcgoodfood.com