So, a week ago or so, hubby excitedly bought a huge whole duck to roast for Sunday lunch. Since it was about 1.9 kg’s, with a surprisingly good amount of meat on this bird, I had the breasts of the roasted duck leftover for the next day.
If you like Asian flavors, this recipe of Asian Duck Broth is right up your alley. My version turned out less “brothy” as I’d hoped, but you can easily bulk up the liquid with more beef stock.
It consists of an amazingly flavorsome Asian inspired broth, made with fresh garlic, ginger, chili, soy sauce and beef stock – served with pad Thai rice noodles, sautéed exotic mushrooms, mange tout peas, carrots and of course tender duck breasts, garnished with fresh coriander.
I have since made this dish twice, by replacing the duck breast with tender pan fried chicken fillets. You can also add a handful of sprouts to your dish before serving – adding more Asian elements. Double up on the broth if you want your meal transformed into a delicious warming soup for winter. Happy cooking!