Spiced Duck & Clementine Noodles

Steam swirls in the cold air, a bowl of duck broth, deep and fragrant.

Spices linger, softened by sweet clementine, noodles cradling the warmth.

Each sip carries the quiet comfort of home. Comfort food at its finest.

Perfect as a festive showstopper or for a January reset, this is wholesome and restorative. Perfect for batch cooking for busy weeks ahead, or for times when cooking is not a priority and you need to slow down.

broth, noodles soup, restorative soup, noodle broth, asian food, asian soup, healthy food, healthy fats, chicken broth, chicken soup, duck broth, duck soup

Yield: 4

Author: Suze Morrison

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Spiced Duck & Clementine Noodles

Prep time: 30 MinCook time: 2 H & 15 MTotal time: 2 H & 45 M

Steam swirls in the cold air, a bowl of duck broth, deep and fragrant.Spices linger, softened by sweet clementine, noodles cradling the warmth.Each sip carries the quiet comfort of home. Comfort food at its finest.

Ingredients

• 950ml Borough Broth Duck or Chicken Stock
• 3 Cinnamon Sticks
• 4 Star Anise
• 1 Thumb Ginger, sliced
• ½ tsp Sichuan Peppercorns
• 1tsp Coriander Seeds
• 2 Strips Clementine Zest, plus juice of 2 Clementines
• 15 Raisins
• 3tbsp Soy Sauce
• 2tbsp Oyster sauce
• 2tbsp Palm Sugar
• Cracked Black Pepper to taste
• 4 Duck Legs
• 220g Cooked Noodles
• Bean Sprouts, Pak Choy, Chilli oil, Fried Garlic and Clementine Slices to serve

Instructions

1. In a dry pan, toast the cinnamon, star anise, coriander seeds & Sichuan peppercorns until aromatic, set aside.
2. Add the chicken stock, ginger, clementine zest & raisins and bring to a simmer. Add the duck legs, soy sauce, oyster sauce & palm sugar and cook over a low heat for 2 hours, or until the duck is cooked. Remove the duck and discard the skin, shred the meat with a fork.
3. Skim off the fat, zest and the whole spices from the broth. Add the clementine juice, taste and adjust the seasoning with black pepper and salt if needed. Add the Bean Sprouts and Pak Choy and allow to wilt, add the noodles to warm through.
4. Divide the noodles & broth between 4 bowls and top with ¼ of the duck on each. Garnish with fried garlic, herbs, chilli oil and clementine slices and serve immediately

https://gourmetglow.co.uk/recipes/chicken-fat-biscuits-wdyya

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