In an effort to share more recipes to honour my newfound love of cooking, I've decided to post one of our favourite dinners each month. (I'm--creatively--calling it Favourite Dinner Series.) We're not the type to cook something new all the time and instead rotate through a small number of recipes each month. Hope you enjoy and find some new inspiration for dinner yourself!
Over the summer, our friend Clare had us around for dinner and she made this amazing duck soup. It was unbelievably good. I'm not sure if I had ever had duck before, but after one bite, it shot up to one of my favourite meats. We got the recipe from her shortly after that and this has been a staple in our recipe rotation ever since.
duck breasts 2, skin on
fish sauce 3 tbsp
soft brown sugar 2 tbsp
chicken stock 1 litre
lime 2, juiced
tamarind paste 2 tbsp
udon noodles 100g
red chilli 2, sliced
coriander a small bunch, roughly chopped
spring onions 2, sliced
Score the fat on the duck breasts and marinate with 1 tbsp each of fish sauce and sugar. Leave for 30 minutes or overnight. Heat a non-stick pan and fry the duck, fat-side down until crisp. Reduce the heat and let the fat melt out, about 8 minutes. Turn over and sear for 3 minutes. Remove.
Heat the chicken stock and add the lime juice, tamarind, remaining fish sauce and sugar. Add the pak choy and blanch for 1 minute. Boil the noodles in salted water until cooked. Drain and divide into 4 large bowls. Pour the stock over.
Thinly slice the duck and arrange on top. Add the chilli, spring onion and coriander.
The original recipe (found here) also calls for baby pak choy, but I'm 90% sure Clare didn't include it and we never have.
If you love ramen or if you love duck, you're going to love this soup. Bonus points if you love both! Just beware, you house will smell terrible from the fish sauce. It's the worst part of it, but it's all worth it in the end. Luke usually tops his with coriander (cilantro), spring onions, chilies, Sriracha, and hoisin sauce. I do the same, except for the chilies since the Sriracha is heat enough for me.