Duck Breast in Anise-Scented Broth with Rice Noodles

Serving: 425 g

Ingredients

• duck breast140 g
• rice noodles130 g
• onion50 g
• garlic5 g
• spinach60 g
• carrot40 g

Recipe steps

1. Char the halved onion and a knob of ginger directly over a flame or in a dry pan until blackened, then simmer them in stock with star anise, a cinnamon stick and the garlic for 30 minutes; strain and season with fish sauce and salt.
2. Score the duck fat, salt it, and render skin-side down in a cold pan for 12 minutes until crisp; flip for 3 minutes and rest 10 minutes.
3. Soften the rice noodles in hot water and drain, and cut the carrot into fine ribbons.
4. Wilt the spinach and carrot in the hot broth for a minute.
5. Pile the noodles in a deep bowl, slice the duck thinly across the grain and lay it on top, then ladle over the boiling broth and finish with herbs, lime and chilli.

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