Seared Duck Breast with Rice Noodles , Purple Sprouting Broccoli & Chinese Spiced Broth

Everything I eat has to have a lot of flavour at the moment, chilli spice , zingy pickle or smoked , breakfast of marmite toast with pickled jalepenos it’s attracting comments, apparently even my coat smelt of curry this week ! Do other people get these big flavour swings other times in my life despite an historic lack of sweet tooth I have developed chocolate cravings and still the strangest my month of raw tofu craving.

To satisfy my cravings last weekend I was in a lovely Japanese restaurant having a restorative noodle soup, thick udon noodles and soft sweet sake soaked beef. I was musing on the depth of flavour of the broth , moreish yet not filling,  spicy but not burning.

I wanted to make something similar fortunately the freezer is always stuffed with frozen chicken stock which which  transformed surprisingly transformed into a rich broth. Purple Sprouting Broccoli is coming into season, its soft stems are perfect in a soup and the floury heads perfectly soak up the spicy broth with rice noodles.

To top of the broth,  I also unearthed some duck breasts seared with plenty of five spice for crispy skin and tender still pink meat, some steak or even grilled tofu would also work well.

Duck Breast with Purple Sprouting Broccoli , Rice Noodles and Spiced Broth
Serves two

2 Duck Breasts
1 pint of homemade chicken stock
3 tbsp of thick soy sauce
2 star anise
1 tbsp of rice wine vingear
1 tbsp of honey
2 birds eye chillis
1 clove of garlic
1 tsp of crushed fresh ginger
1 tsp of fennel seeds
1bsp of five spice powder
1 tbsp of toasted sesame seeds
2 handfuls of dried rice noodles
2 handfuls of purple sprouting broccoli

  1. Rub the duck with five spice powder.
  2. Sear the duck for 3 minutes on each side fat side down first leave to rest in a warm place.
  3. Mix the chicken stock with the vinegar, chilli, honey, chilli, garlic, ginger, fennel seeds, star anise, soy sauce and bring to a gentle simmer for 10 minutes, allow the broccoli to steam over the top
  4. Add the noodles to the broth to cook for the last 5 minutes
  5. Serve with the breast sliced on top of the noodles.
  6. Scatter with toasted sesame seeds.

Duck with Balsamic Cherry and Lentils

Advertisements
This entry was posted in April, Spring. Bookmark the permalink.

5 Responses to Seared Duck Breast with Rice Noodles , Purple Sprouting Broccoli & Chinese Spiced Broth

  1. desy says:

    great post, good photo. it looks delicious!!!

  2. Jan says:

    Made this tonight, though I substituted the purple broccoli with boksoi (paksoi), coarsely shredded… mmm the depth of flavor in the soup… I feel great now 🙂 So thanks for the recipe
    Jan

  3. Pingback: Duck Breast with Purple Sprouting Broccoli, Rice Noodles & Spiced Broth | Recipes Images

  4. Pingback: Nice Recipes For Chinese Food photos | Birmingham restaurants and bars directory

  5. Pingback: Nice Recipes, photos | Magazines Software Version

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s