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