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Barbecued Duck with Noodle Broth & Asian greens

Flavoured with aromatic ginger and coriander, this barbecued duck with noodle broth is a tasty and simple meal for the cooler months.

Barbecued Duck with Noodle Broth & Asian greens

Flavoured with aromatic ginger and coriander, this barbecued duck with noodle broth is a tasty and simple meal for the cooler months.

Serves 4

1 precooked barbecued

duck

1½ litres chicken stock

3 coriander roots, cleaned

1 chilli, halved

4 garlic cloves, crushed

2 star anise

4cm piece ginger, peeled and

sliced, plus another 2cm

piece, peeled and julienne, 

for garnish

¼ cup oyster sauce

½ cup rice wine

270g somen noodles

1 bunch gai lan, chopped

¼ cup purple-basil leaves

¼ cup coriander leaves

1 chilli, chopped

1. Remove legs and breast meat from barbecued duck and set aside. Place carcass in a large pot. 

2. Add chicken stock, 500ml water, coriander roots, chilli, garlic, star anise, ginger, oyster sauce, and rice wine, and simmer over medium heat for 20 minutes or until broth becomes aromatic. Strain into another saucepan and discard solids. Return broth to the boil, add somen noodles and gai lan, and cook for 2 minutes or until tender.

3. Spoon noodles and greens into individual serving bowls, top with sliced duck, and pour over broth. Garnish with purple-basil leaves, coriander leaves, chilli, and ginger. Serve immediately.

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