How to make one duck breast serve four hungry people! A tasty, light and warming meal on a cold winter’s day. You can adjust the amount of chilli to your taste and omit the duck if you are vegetarian.
1 tablespoon groundnut oil
3 garlic cloves, crushed
2.5cm piece of ginger, peeled and sliced thinly
125g shiitake mushrooms, sliced
2 red chillies, de-seeded and sliced thinly
2 litres chicken stock
1 star anise
1 tablespoon rice wine or dry sherry
2 tablespoons soy sauce
2 large heads bok choi (or greens of choice such as spinach, cabbage)
4 spring onions sliced diagonally
1 x 250g Black Mountains (or similar) smoked duck breast, sliced thinly
Heat the oil in a deep saucepan or wok. Add the garlic, ginger and chilli and cook over a gentle heat for a minute.
Add the mushrooms and stir fry for 2 minutes before adding the wine and soy.
Pour over the stock, add the star anise and bring to the boil. Simmer for a few minutes.
Add the bok choi and leave to cook for 2 minutes.
Add the noodles, spring onions and duck slices.
Divide the noodles between 4 serving bowls. Ladle over the hot stock and serve.