Crispy Duck And Rice Noodles In A Daikon And Wakame Broth 鴨片蘿蔔銀絲粉湯

I have been eating on my own for the last few days and nothing beats simple noodle dishes when it comes to cooking for one. Good news for duck lovers as I will be using duck for my next few posts and I will try to make the dishes as exciting as possible of course. This is just a rough idea of what one can do by using very simple ingredients so feel free to tweet it to suit your taste. Can one eat very well without spending a fortune? Absolutely!

recipe per serve
you'll need;
2 pieces of rice vermicelli 
1 duck breast*
2 cups of stock
6" piece of Chinese radish/daikon, sliced
a small handful of wakame seaweed
1 spring onion, chopped
dash of rice wine
dash of soy
dash of white pepper
dash of sesame oil
* marinate duck breast with some hoisin sauce, soy and five spice powder. Wipe off marinade before cooking. If using shop bought roast duck, place a few pieces of bones in the broth for extra flavour.

Pan fry duck skin side down for 2 minutes then another minute on the other side. Drain off fat and place in the preheated oven at 180C for a further 6 to 7 minutes. Rest before slicing.

Heat stock, add wakame seaweed, cooking wine and sliced Chinese radish. Simmer til radish is tender, season with a little soy, white pepper and grated ginger.

Cook noodles and drain well.

Ladle the broth over the warm noodles.

Top with sliced duck and chopped spring onions and drizzle with a little sesame oil. I actually really enjoyed this very clean tasting dish without any kind of chili sauce or condiments on the side for once.