Spiced duck, cabbage and noodle broth recipe image

Print Spiced duck, cabbage and noodle broth

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.

Ingredients

  • 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 & grated (optional)
  • 100g dried egg noodles
  • 500ml hot chicken stock
  • Salt & pepper

Method

  1. Score the duck skin and season with the spice, salt and pepper.
  2. Heat a frying pan, add the duck breast, skin side down and fry for 3-4 minutes on a fairly high heat.
  3. Turn the duck over, lower the heat and fry for another 10 minutes. Remove from the pan and leave to rest.
  4. Meanwhile, in another pan, heat a little oil and add the cabbage, garlic and ginger (if using).
  5. Fry for 3 minutes until just tender, but still with some bite. Season.
  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.
  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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