Duck Broth with Corn
Duck Broth with Corn



  • 300ml chicken stock
  • 1⁄2 red onion, finely sliced
  • 1⁄2 duck breast, skinned and thinly sliced
  • 40g baby corn, chopped
  • Salt and pepper
  • Fresh coriander leaves
  • Pour the hot stock into a saucepan, add the onion and duck breast, and simmer for 5 minutes to cook the onion and the duck breast. Add the baby sweetcorn, plenty of seasoning, then simmer for a few more minutes. Serve with a scattering of coriander leaves, and some crusty bread.
30 mins
1 serving
This recipe pairs perfectly with the Russell & Suitor 'Cazadora' Pinot Noir 2019 from Pipers River, Australia.

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