Hot ‘n’ Sour Duck Broth
Hot ‘n’ Sour Duck Broth

Ingredients

Method

  • 100g duck breast, skin removed, sliced
  • Olive oil
  • Salt and pepper
  • 1⁄4 red onion, chopped
  • 1⁄2 red chilli, chopped
  • 300ml chicken stock
  • 1 tsp honey
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 55g fresh peas or broad beans
  • 55g egg noodles, cooked according to pack instructions
  • Fresh coriander, to garnish
  • Heat up a splash of olive oil in a pan, and season and fry the duck slices for 3-4 minutes. Remove from the pan and set aside, and toss in the onion to fry for a minute or two.
  • Chuck the duck back in the pan, add the chilli, stock, lime juice, honey, and soy sauce, and simmer for 5 minutes before adding the noodles and peas. Warm through for 2 minutes, then serve in a bowl garnished with coriander.
30 mins
1 serving
This recipe pairs perfectly with the Twill & Daisy Pinot Noir Blend 2019 from Murray Darling, Australia.

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