Slow-Cooked Duck Leg Noodle Broth

Ingredients

• 4 duck legs
• 300 g flat rice noodles
• 1200 ml chicken stock
• 1 tsp five spice powder
• 3 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 30 g fresh ginger
• 4 cloves garlic
• 3 pak choi
• 4 spring onions

Method

1. 1

   Season the duck legs with five spice powder and a pinch of salt. Brown in a large heavy pot over high heat for 3–4 minutes per side.

2. 2

   Add the stock, sliced ginger, crushed garlic, dark soy sauce and oyster sauce. Bring to a boil, then reduce to a low simmer, cover and cook for 45 minutes until the duck is very tender.

3. 3

   Remove the duck legs, strip the meat from the bones and shred. Discard the bones and skin.

4. 4

   Skim any excess fat from the broth. Add the halved pak choi to the broth and simmer for 2 minutes.

5. 5

   Cook the rice noodles in boiling water for 5 minutes, drain and divide between four deep bowls.

6. 6

   Ladle the hot broth and pak choi over the noodles, top with the shredded duck and sliced spring onions.