Hot-and-Sour Duck Broth

Sautéed duck breast and onions simmered in a honey-lime chicken stock with peas, noodles, and fresh coriander.

Easy Soup Duck Quick Noodles

Estimated Nutrition

Calories

485.4

kcal / serving

485.4 kcal total

Carbs

44.8g

per serving

44.8 g total

Fat

18.5g

per serving

18.5 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

Fruits

piece

Lime

juice only

GrainsCereals

Egg Noodles

cooked

Liquids

300

Chicken Stock

hot

Meat

100

Duck Breast

skin removed, sliced

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

bunch

Coriander

sprigs for garnish

OilsFats

dash

Olive Oil

for frying

Other

tsp

Honey

Vegetables

0.25

piece

Red Onion

sliced

0.5

piece

Red Chilli

chopped

Peas

fresh, out of pods

Method

Heat olive oil in a saucepan and fry seasoned duck slices for 4 minutes until brown.

Remove duck from the pan and soften sliced onion for 3 minutes.

Return duck to pan and stir in chilli, chicken stock, honey, lime juice, and soy sauce.

Simmer the mixture for 5 minutes until the duck is fully cooked.

Add 55g peas and 55g cooked noodles and warm through for 2 minutes.

Pour the broth into a bowl and garnish with fresh coriander sprigs.