- 1 duck
- 4 cups chicken stock
- 2 cups soya sauce
- 1x5 cm piece ginger, thinly sliced
- 3 cloves garlic, crushed
- 2 T mustard seeds
- 3 whole star anise
- 300 g baby spinach
Add all of the ingredients, except the spinach, to a large saucepan. Place over a medium heat and bring to a gentle simmer.
Cook, covered, for 40 minutes then remove from the heat and leave to settle for 30 minutes. Add the spinach 5 minutes before the end of the settling time in order to just wilt, and serve.
Chicken also works beautifully with this delightful stock, the flavours of which gently infuse the meat during poaching.