Ingredients

Steps

• Preheat the oven to 200°C.
• Grind the coriander and peppercorns in a mortar and rub onto the duck.
• Fry the duck skin-side down in an ovenproof pan for five minutes until browned.
• Drain the fat, add soy sauce and honey, then roast in the oven for five minutes.
• Rest the meat for one minute then slice thinly.
• Bring the vegetable stock to a boil in a saucepan and reduce to a simmer.
• Simmer the oil, chilli, shallots, and coriander for five minutes.
• Add the rice noodles and stir well.
• Pour the soup into a bowl and top with the sliced duck.
• Garnish with additional chopped coriander.