Duck Egg-Noodle Soup (2 portions)

1x smoked duck breast (250g, with skin on)
1x tsp. honey
750ml hot water
2x cups raw pok choi or swiss chard, chopped
1x large carrot, grated
2x garlic cloves, thinly sliced (on the diagonal)
2x green chilies, finely chopped
1x tbsp. fresh ginger, peeled and grated
1x tbsp. fish sauce
2x tbsp. soya sauce
1x cup fresh coriander (stalks removed)
2x egg noodle cakes
Optional extra: substitute half the water with coconut milk

Calories: 481 per portion


Pre-heat your oven to 180?C.

Baste your smoked duck breast with honey, then place onto a baking tray and cook for 12mins per side. Remove from oven, allow cooling.

Cook your egg-noodles according to packet instructions.

Place the following ingredients into a soup pot over a medium to high temperature: hot water, garlic, ginger, chilli, fish and soya sauce, grated carrots and pok choi. Boil for 5-8mins, and then reduce the heat to a simmer adding your coriander last. Salt to taste.

Slice your duck breast.

Plate 3 ladles of soup broth into a soup plate. Drop your cooked egg noodles in, lastly arranging your sliced duck breast on top. Serve immediately.


p.s. best eaten with chop sticks.