Pic of Spiced duck, cabbage and noodle broth

Spiced duck, cabbage and noodle broth

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Soups & stews

Spiced duck, cabbage and noodle broth

Serves 2 35 min
Succulent duck works beautifully with these strong, spicy flavours, making a full-flavoured and virtuous dinner for a chilly evening. You can use any type of green cabbage in this recipe, although Savoy and January King are probably the best.


  • 1 duck breast
  • oil for frying, e.g. vegetable or sunflower
  • 1 tsp Thai 7 spice (or use Chinese 5 spice)
  • 150g or ½ small cabbage (any green cabbage will work), finely shredded
  • 1 small garlic clove, crushed (optional)
  • 1-2cm fresh ginger, peeled and grated (optional)
  • 100g dried egg noodles
  • 500ml hot chicken stock
  • salt and pepper


Prep time: 10 min
Cooking time: 25 min
  • Step 1

    Score the duck skin and season with the spice, salt and pepper.
  • Step 2

    Heat a frying pan, add the duck breast, skin side down and fry for 3-4 minutes on a fairly high heat.
  • Step 3

    Turn the duck over, lower the heat and fry for another 10 minutes. Remove from the pan and leave to rest.
  • Step 4

    Meanwhile, in another pan, heat a little oil and add the cabbage, garlic and ginger (if using).
  • Step 5

    Fry for 3 minutes until just tender, but still with some bite. Season.
  • Step 6

    At the same time as you fry the cabbage, put the noodles in a saucepan with the hot stock and simmer for 3 minutes, until just cooked.
  • Step 7

    Pour into two serving bowls. Add half the cabbage to the side of each bowl, thinly slice the duck and arrange on the other side to serve.

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