2 single duck breasts, skin on
½ teaspoon Chinese 5 spice
3 tablespoons vegetable oil
1 teaspoon sesame oil
3 spring onions, thinly sliced
300 grams button mushrooms, sliced
1 clove garlic, crushed
1 teaspoon grated fresh ginger
2 cups chicken stock
2 tablespoons soy sauce
3 tablespoons hoisin sauce
2 bunches gai larn or other Asian greens
250 grams fresh egg noodles
sea salt and freshly ground pepper
Lightly score the skin of the duck and rub the flesh side with the Chinese 5 spice and sea salt.
Heat a sauté pan over a low heat and cook the duck, skin side down for 8 minutes. Turn over and cook for a further 3–4 minutes for medium rare duck. Transfer to a plate, cover loosely and rest until ready to serve.
Vegetables: Heat both oils in a large saucepan and cook the spring onions and mushrooms over a high heat for 2 minutes. Add the garlic and ginger and cook for 1 minute then add the stock, soy and hoisin sauces and bring to the boil. Trim the ends off the gai larn, separate the leaves and thinly slice any thick stalks. Add to the stock and simmer until the gai larn is crisp tender. Season with salt and pepper.
Noodles: Cook the noodles in boiling salted water until tender. Drain well.
To serve: Divide the noodles between 4 warmed, shallow soup bowls and ladle over the vegetables and stock. Slice the duck thinly and arrange on top with any meat resting juices. Serve immediately.
Pantry notes: Hoisin sauce can be found in the Asian or international sections at the supermarket. Fresh egg noodles can be found vacuum-packed at supermarkets in the chiller. Or substitute dried egg noodles, but these will require a slightly longer cooking time.