Duck Broth
Duck Broth



  • 300ml hot chicken stock
  • 1⁄2 red onion, thinly sliced
  • 1⁄2 duck breast, skinned and sliced
  • 40g baby sweetcorn, chopped Salt and pepper
  • Small handful of coriander leaves
  • Heat the stock in a small saucepan, and add the duck and the onion. Simmer for 4 minutes until the meat has cooked through. Add the sweetcorn and season well, and simmer for a few more minutes. Serve in a bowl garnished with coriander, and enjoy. It couldn’t be simpler!
10 mins
1 serving
This recipe pairs perfectly with the Moore's Hill Pinot Noir 2019 from Tamar Valley, Australia.

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