A deliciously rich alternative to chicken noodle soup, this is a really robust meal that is perfect for cold days.
- 2 confit duck legs
- 100g egg noodles
- 1/2 litre chicken stock
- 4 spring onions
- Bunch of watercress
- 2 tbsp. oyster sauce
- 1 tbsp. sesame oil
- 1 tbsp. clear honey
- 1 tbsp. soy sauce
- 1 tsp. Chinese five spice
Get rid of any excess fat from the duck.
Mix together the honey, five spice and half of the soy sauce.
Place the duck legs in a hot pan. Pour over the honey and cook until sticky.
Remove the legs and carefully shred the meat from the bone.
Cook the noodles according to the packet instructions and drain.
Finely chop the spring onions.
Heat the stock in a large saucepan. Add the oyster sauce, sesame oil and the rest of the soy sauce.
Add the duck, noodles and spring onions.
To serve, finely chop the watercress and sprinkle over the top.