Peking-style duck with udon noodle soup

Step 1

Preheat the oven to 200C/180C Fan/Gas Place all of the marinade ingredients into a shallow bowl and mix well to coat the duck. Marinate for as long as you can - preferably overnight, but anything more than 20 minutes will do.

Step 2

Heat a dry frying pan until just warm. Place the duck skin-side down and cook for 8-10 minutes, until golden brown.

Step 3

Turn up the heat, turn over the duck and cook for a further minute until crisp.

Step 4

Transfer to the oven and cook for 10-15 minutes.

Step 5

Remove from the oven and rest for five minutes, before slicing.

Step 6

For the noodle soup, pour the chicken stock into a saucepan and bring to a gentle simmer. Add the shiitake mushrooms and their soaking liquid, and the Chinese leaf.

Step 7

Add the light soy sauce, rice wine, rice vinegar and udon noodles to the pan. Bring to the boil.

Step 8

Scatter over the chopped spring onions, bean sprouts and coriander. Season to taste.

Step 9

To serve, ladle some of the noodle soup into a bowl, place the duck breast on top and serve straightaway.