Spiced Duck & Clementine Noodles
 
Spiced Duck & Clementine Noodles
 
SLURP RECIPE

Spiced Duck & Clementine Noodles

3hrs 0mins
medium
Servings: 4

Steam swirls in the cold air, a bowl of duck broth, deep and fragrant.

Spices linger, softened by sweet clementine, noodles cradling the warmth.

Each sip carries the quiet comfort of home. Comfort food at its finest.

Written by Suze Morrison Chef, mixologist, food photographer & videographer.

Ingredients

  • 3 Cinnamon Sticks
  • 4 Star Anise
  • 1 Thumb Ginger, sliced
  • ½ tsp Sichuan Peppercorns
  • 1 tsp Coriander Seeds
  • 2 Clementines : strips of zest and juice
  • 15 Raisins
  • 3 tbsp Soy Sauce
  • 2 tbsp Oyster sauce
  • 2 tbsp Palm Sugar
  • 1 pinch Cracked Black Pepper to taste
  • 4 Duck Legs
  • 220g Cooked Noodles
  • 4 handfuls Bean Sprouts - to serve
  • 4 handfuls Pak Choy - to serve
  • 1 glug Chilli oil - to serve
  • 4 tbsp Fried Garlic - to serve
  • 8 Clementine Slices - to serve
  • 950ml Borough Broth Free-Range Organic Duck Broth
Free-Range Organic Duck Bone Broth
£6.45
£6.45

Instructions

  1. In a dry pan, toast the cinnamon, star anise, coriander seeds & Sichuan peppercorns until aromatic, set aside.
  2. Add the chicken stock, ginger, clementine zest & raisins and bring to a simmer. Add the duck legs, soy sauce, oyster sauce & palm sugar and cook over a low heat for 2 hours, or until the duck is cooked. Remove the duck and discard the skin, shred the meat with a fork.
  3. Skim off the fat, zest and the whole spices from the broth. Add the clementine juice, taste and adjust the seasoning with black pepper and salt if needed. Add the Bean Sprouts and Pak Choy and allow to wilt, add the noodles to warm through.
  4. Divide the noodles & broth between 4 bowls and top with ¼ of the duck on each. Garnish with fried garlic, herbs, chilli oil and clementine slices and serve immediately