Tags:
Soups | Stews | Curries Multicooker Chicken | Poultry

You will need:

  • 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

Let's make it:

Step 1:

Select BROWN on the Pressure Multicooker 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 Pressure Multicooker 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.