Duck, Chilli, Ginger Noodle Broth

Duck, Chilli, Ginger Noodle Broth

 

Not only is this a very pretty dish to eat; it’s also wonderfully satisfying. The broth and duck is packed with flavour, while the vegetables add a great crunchy texture. Also, it is extremely versatile: you can swap the duck for any type of meat and you can decide what vegetables you would like to add into the broth.  Plus, leave out the noodles to make it a carb-free meal.  

 

 

The broth was inspired by a Tom Yum Soup as I love the combination of the sour, salty ans spicy balanced with a little sweetness.

 

 

I also use one of Heston Blumenthal’s method of purifying stocks. In this recipe I use his ‘egg white’ method where a ‘raft’ is formed that ccollectthe impurities. Here you take a few beaten egg whites, add it to your stock/broth and as it heats, the egg whites coagulate and as the ‘raft’ forms it collects the impurities with it. Once strained, you are left with a beautifully clear stock or broth. 

 

 

Duck, Chilli, Ginger Noodle Broth

 Serves 4

 Duck Marinade:

 4 duck breast

1 chilli, seeds removed and chopped

1 thumb-size grated ginger

2 tsp fish sauce

2 tsp soy sauce

2 tblsp vegetable oil

 In a large bowl, combine all the ingredients. Pour over the duck breasts and allow to marinade for 20–30 minutes.

 Pre-heat your oven to 200 degrees Celsius.

 Place the duck breasts, skin-side down, on a medium to low heat, and allow the fat of the skin to render out for 3 minutes. Then place the duck breasts, skin-side up, for about 5 minutes in your oven. Allow to rest for 5 minutes, then slice into pieces before adding to the hot broth.

 For the Broth

 1 litre chicken stock

1 chilli, roughly chopped

6 pepper corns (preferably szechuan peppercorn)

1 tblsp fish sauce

1tblsp soy sauce

2 cloves garlic, smashed

1 thumb ginger, sliced

1 stalk lemon grass, broken in half

hadndful of coriander

1tbls tamarind paste

1tblsp caster sugar

juice of one lime

3 egg whites

 In a large pot add all the ingredients, and bring to the boil. Turn down the heat and allow to simmer for 15 minutes. Strain and allow to cool.

 To filter your stock (this makes it a lot clearer): Place your stock back onto the stove.

Lightly beat your egg whites until they’re loose and have fromed a few bubbles.

Add the egg whites to your stock. Mix into your stock before applying heat.

Heat the stock gradually. After about 20–30 minutes of very gentle simmering, an egg ‘raft’ will form and rise to the surface, attracting to it the fat and impurities.

Lift the raft out. Then strain your stock over a muslin-lined sieve.

 To assemble the Broth

 100g noodles of your choice, cooked according to the pack instructions

100g mushrooms, sliced

4 pak choi

2 spring onion, sliced

100g baby corn, sliced

sliced red chilli, to garnish (optional)

fresh coriander and micro herbs, to garnish.

 To the hot broth add all the ingredients, allow to cook on high for 5 minutes or until the noodles are cooked and the vegetables tender. Add the sliced duck and dish into deep bowls. Garnish with sliced chillies and fresh coriander and micro herbs.

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