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