Place the stock, ginger, garlic, star anise and chilli into a medium saucepan. Bring to the boil and turn down heat. Simmer for 30 minutes or until reduced roughly by half.
Add soy and fish sauce to season. You may want to add more depending on the individual.
Add the greens to the broth and cook for 3 minutes.
Prepare the duck according to pack instructions. Slice the duck evenly and keep warm.
Cook noodles according to packet instructions. Divide noodles between 2 large bowls. Pour over the broth and greens. Top with the sliced duck and fresh coriander leaves.
Brilliant recipe. A mainstay in the house - solid flavour, filling and easy to prepare.
Linda Parlett
My first recipe using duck! This was awesome! Quick, easy, fantastically tasty. It also looks amazing!
Rhonda B
This is beautiful. I didn’t think the family would like duck but boy was I wrong . The duck is already cooked so you need to heat it in the oven . I added a few extra veggies Bok Choy rehydrated shitarki mushrooms along with broccolini piled the bowl and added the sliced duck to the top with a few coriander leaves and fresh chilli. It warms your heart and the flavour is excellent!
Lee Cameron
Amazing depth of flavour. So delicious. Remember to strain the broth before adding the greens. Use your own judgement as to ratios of greens and noodles in your bowl. The duck is so moist and flavoursome. To think I considered going to a restaurant tonight.
