Asian Noodle Soup with Duck Breast and Egg

Ingredients

• 1 duck breast fillet (ready to cook about 350 g)
• 3 cm fresh ginger
• 1 chili pepper
• 100 g thin rice noodles
• 1.2 l rich chicken broth
• 2 large carrots
• 2 Spring Onions
• 80 g small sprouts (soybean or mung bean)
• 200 g tofu
• 2 hard boiled eggs
• soy sauce

Instructions

1. 1.

   Score the skin of the duck breast in a diamond pattern and season with salt and pepper, then place it skin-side down in a cold pan. Heat until fat renders, flip. Cook about 7 minutes, flip again and cook another 7 minutes until crisp. Remove and set aside.

2. 2.

   Peel the ginger and slice into rounds. Wash and deseed the chili. Simmer ginger and chili in broth for 15 minutes covered, then strain through a sieve.

3. 3.

   Cook noodles in boiling salted water al dente, drain, rinse with cold water, and let drain.

4. 4.

   Wash, peel, and julienne carrots lengthwise. Use a small cutter to carve decorative animals from carrot slices. Wash spring onions, trim, and cut diagonally into rings. Rinse sprouts under cold water and drain. Dice tofu into cubes. Peel eggs and slice. Slice duck breast thinly.

5. 5.

   Arrange vegetables, tofu, egg, and meat in soup bowls, pour hot broth over, and serve immediately. Adjust seasoning with soy sauce to taste.