Peking Noodle Broth
Delicious umami, fragrant and refreshing, this super easy to make Peking broth with duck breast will have you yearning for it time and time again!
Serves 2 for Breakfast, Lunch Or Dinner
Thinly sliced breast of duck in Taishon's Peking broth, with egg noodles, sugar peas (mangetout), baby corn, pak choi, grated carrot, edamame beans, chestnut mushrooms and a perfectly soft-boiled egg. Garnished with spring onions, coriander and chilli.
Ingredients:
• 1 x Portion of medium egg noodles (usually a basket or sheet)
• 2 x Free range eggs
• 1 x Chicken stock cube
• 500ml Boiling water
• 2 X Heaped tablespoons Taishon's Peking sauce
• 2 x Gressingham duck breasts
• 8 X Sugar peas trimmed
• 4 X Baby corn sliced vertically in half
• 4 X Pak choi leaves
• 4 X Chestnut mushrooms, medium sliced
• Large pinch of grated carrot
• Small handful of edamame beans
Garnish:
• Spring onions, coriander and sliced red chilli.
Method:
1. Set your air fryer to 190 degrees, meanwhile for the egg noodles, bring a kettle to the boil and cover the noodles in boiling water and soak for 4 minutes. Remove and drain away excess water.
2. Wash, trim and slice the vegetables ready for use.
3. Lightly salt the duck breasts and place into a cold wok, skin side down. On a medium heat slowly render down the duck fat until the skin is crisp and golden brown, this should take 4-5 minutes. Once done turn the duck breasts over and seal for about 1 minute, not forgetting to seal the edges of the duck breasts. Remove from the heat and place them into the air fryer for 5 minutes.
4. For the eggs, fill a small saucepan with water and bring to the boil. Reduce the temperature down to a rolling simmer and add the eggs. For a perfect soft boil, set a timer for exactly 6 minutes. Remove and plunge into ice cold water. Peel and set aside in warm water until ready to use.
5. Keeping the duck fat in the wok for added flavour, return to the heat and add the chicken stock along with 2 tablespoons of Taishon's Peking sauce, stir and gently bring to a simmer. Remove the duck from the air fryer and allow to rest for 5–8 minutes.
6. Meanwhile, add the vegetables to the broth, chestnut mushrooms, baby corn, pak choi, sugar peas (mangetout). Finally add the pre-cooked noodles, edamame beans and grated carrot. Once heated, stir in together, serve into a bowl.
7. Thinly slice the duck breasts and place on top of the broth, garnish with spring onions, coriander and sliced red chillies for extra spice, then for that extra bit of yokey indulgence, add in the soft boiled egg sliced in half!