- 2 Gressingham duck breasts
- 1.5 litres chicken stock or water
- 2 tbs light soy
- 100g shitake mushrooms
- 1 thumb root ginger - peeled and cut into thin slices
- 2 garlic cloves - crushed
- 1 head pak choy
- 400g ready cooked udon noodles
- 2 eggs , boiled, peeled,halved
- 1 red chilli , finely sliced
- 1 tbsp blended sesame oil
- Pinch sesame seeds
- Half tsp chilli flakes
- Small spring onion - thinly sliced into rings
- Pre heat your oven to 200oC, Fan 180oC, Gas mark 6
- To save time, the duck breasts can be prepared up to a day ahead if you prefer.
- Dry the duck breasts thoroughly with kitchen roll. Lightly score the skin 6 to 8 times with a sharp knife then season.
- Place the breasts skin side down in an un-oiled cold frying pan, over a low to medium heat. Cook until the skin is crisp and golden , about 6 mins ( regularly drain off any fat carefully into a bowl ). Turn the duck breasts over to seal the meat for 30 seconds and then transfer to an oven tray and roast for 10 to 20 mins depending on how well done you like your duck cooked.
- Remove and allow to rest somewhere warm for at least 10 minutes or keep in the fridge if you are not using now.
- Mix all the oil dressing ingredients together, transfer to a ramekin.
- Separate, rinse and drain the pak choy leaves.
- Put the stock, mushroom , ginger, garlic, and soy in a pot and bring to the boil. Simmer for 10 mins. Remove garlic cloves. Add the noodles and pak choy to the stock, bring up to heat and simmer for another minute. Check seasoning ( if using water you may need extra soy )
- Thinly slice the duck.
- Divide the noodles, mushroom, ginger and pak choy into 4 soup bowls. Place a few slices of duck and half an egg on top of the noodles in each bowl and ladle over the hot stock. Garnish with red chilli.
- Add a little sesame dressing for extra flavour and piquancy.