You will need
2-3 duck breast fillets
2 tbsp rice wine
2 tbsp soy sauce
2 tbsp maple syrup
1 litre chicken stock
4 handfuls mixed greens, such as bok choi, choi sum, chard, washed and roughly chopped
1 red chilli, deseeded and sliced finely
1 spring onion, finely sliced
200g udon noodles
Method
1. Mix together the rice wine, soy sauce and maple syrup in a small bowl. Add the duck, flesh side down, and marinate for a few hours.
2. Pre -heat a frying pan and cook the duck skin side down for three to five minutes until dark brown and crispy. Turn the duck over and cook for a further five minutes or until cooked to your liking. Set aside to rest.
3. Bring the stock to the boil and add the greens for two to three minutes until tender.
4. Take a large plate and drizzle with sweet chilli sauce, soy sauce and maple syrup. Use tongs to remove the greens from the stock and drain slightly. Pile on to the prepared plate and add the spring onions and chilli.
5. Add the noodles to the stock you used for the greens and cook according to pack instructions.
6. Thinly slice the duck at a slight angle and season.
7. Serve the hot stock in a large teapot to pour over the noodles and duck.
Recipe, Clarks Maple Syrup
Click here to go to the original article on Red Online
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