Ingredients

Method

• 1 whole free-range chicken
• 200 g pork bones (if preferred use 4 chicken wings)
• 1 onion, peeled and roughly chopped
• 2 carrots, chopped
• 4 leeks, roughly sliced
• 1 x 10cm piece fresh ginger, sliced
• For the duck
• 2 T sesame oil
• 2 garlic cloves, crushed with the back of a knife
• 1 lime, zested
• 2 duck breasts
• Salt, to taste
• For the broth
• 1 T sesame oil
• 3 garlic cloves, peeled and chopped
• 4 shallots, peeled and chopped
• 3 lemongrass stalks, crushed with the back of a knife garlic
• 2 red chillies, finely sliced
• 2 l chicken stock
• 4 star anise
• 1 t xylitol
• Sea salt and freshly ground black pepper
• 300 g rice noodles
• 1 handful basil
• 4 bok choy heads
• 1 lime, cut into wedges

Method

Ingredients

To make the stock, place the chicken and pork bones into a large saucepan, cover with cold water and bring to the boil. Reduce the heat to low and simmer for 2 hours, skimming off any froth that rises to the surface.

Add the vegetables and another 1 litre of water, bring to the boil again, reduce the heat and simmer for a further hour. Remove from the heat and allow to cool. Strain the liquid, return to the saucepan and simmer for another 30 minutes to reduce further.

To make the duck breasts, mix the sesame oil, garlic and lime zest and rub all over the breasts. Cover with clingwrap and set aside for 30 minutes. Heat a grill pan over a high heat and place the breasts in the pan, skin side down.

Grill for 10 minutes on each side (for medium), sprinkling with salt in the pan. Set aside to rest.

To make the broth, heat a wok over a medium to high heat. Add the sesame oil and fry the garlic, shallot, lemongrass and chilli without letting them colour too much.

Pour over the stock and add the star anise, xylitol, salt and pepper. Simmer for 10 to 15 minutes. Adjust the seasoning if necessary.

Meanwhile, cook the noodles according to package instructions. Distribute between individual soup bowls.

Tear the basil and bok choy into each bowl and add a generous squeeze of lime juice. Ladle over the hot broth and top with finely sliced duck breast.

Serve immediately with a wedge of lime on the side.

Read more about allergy-free Asian duck broth.