Duck ramen

A delicious star anise-tinged broth is a soothing base for Amanda Lambs noodle dish
By Amanda Lamb
Duck ramen
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the duck

  • 4 duck breast, skin on
  • 2 tbsp chinese five spice
  • peanut oil, for frying

For the star anise broth

  • 1 litres chicken stock
  • 300-400 g soba noodles
  • 3 star anise
  • 6 spring onions, sliced
  • 1 handfuls coriander, chopped
  • Asian greens, to serve


1. For the duck: rub the five spice over the duck breast and thinly slice. Heat a drizzle of peanut oil in a large frying pan and fry the duck slices for about one minute on each side, or until golden-brown all over. Set aside and drain on kitchen paper.

2. For the star anise broth: bring the chicken stock to the boil with the star anise in a medium pan. Reduce the heat and simmer for 3-4 minutes, or until reduced slightly. Add the chopped spring onions and coriander and cook for a further 4-5 minutes

3. Meanwhile, cook the soba noodles according to packet instructions. Drain and arrange in deep serving bowls.

4. Blanch the Asian greens in a pan of boiling water for 3-4 minutes, or until tender.

5. To serve, ladle the broth over the noodles and top with the cooked duck breast and blanched Asian greens.

Rate This Recipe