Duck Noodle Soup

Cook time

25 minutes

Serves

4 - 6

INGREDIENTS

  • 4 duck breasts;
    pat dry with paper towel, score and season with sea salt
  • 1 Tbs oil
  • 2 L chicken stock
  • 1 cinnamon stick
  • 2 star anise
  • 4cm ginger, grated
  • 2 cloves garlic, crushed
  • 2 Tbs fish sauce
  • 2 Tbs soy sauce
  • 1 Tbs Chinese rice wine
  • 1 Tbs brown sugar
  • 1 bunch Chinese spinach, cut in half
  • 270g dried udon noodle
  • Juice of 1 lime
  • Garnish: red chilli slices and coriander

METHOD

  • Prep time: 5 minutes
    Cook Time: 25 minutes
    Serves 4-6
  • Step 1 Select BROWN/SEAR on the Express Crock XL Multi-Cooker press START/STOP and allow to preheat.
  • Step 2 Add oil, pre-heat for one minute, place duck skin side down and cook for 5 minutes or until skin is golden brown, turn over and brown other side. Remove and set aside. Press START/STOP.
  • Step 3 Add stock, cinnamon, star anise, ginger, garlic, fish sauce, soy sauce, Chinese rice wine and brown sugar.
  • Step 4 Select SIMMER adjust time to 10 minutes. Press START/STOP
  • Step 5 Once the Express Crock XL Multi-Cooker has reached heat, add noodles.
  • Step 6 After 8 – 9 minutes, return duck to stock and add Chinese spinach, cook for 1 -2 minutes.
  • Step 7 Remove duck and rest on a chopping board. For 3 minutes. Slice into 1cm thickness.
  • Step 8 Serve noodle soup in bowls and top with sliced duck, garnish with red chilli slices and coriander.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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