Asian Duck Broth – Anina Meyer

Anina Meyers Asian Style Duck BrothAsian Duck Broth – Anina Meyer

Anina says: “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 flavours, 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 flavoursome 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!

Asian Duck Broth

Preparation Time 15 minutes
Cooking Time 20 minutes

Servings 2 people

2 duck breasts
10 ml olive oil
2 tablespoons freshly grated ginger
2 cloves garlic
3 bird’s eye chili
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 cup beef stock
150 gr exotic mushrooms
3 carrots
1 cup mange tout peas
200 gr pad thai noodles
fresh coriander to serve
salt and black pepper to season

Preheat the oven to 190 degrees Celsius.
First off, if you have fresh duck breasts, score the skin carefully.
Heat an oven safe grill pan and sear the duck, skin side down, until it becomes crisp and brown.
There will be lots of fat. Render what you can.
Turn the breast over and pan fry for another 2 minutes.
Place the pan in a hot oven and roast skin side up for another 2 minutes until the meat is done.
Normally, pan fried duck breasts should be served medium and not well done.
When your duck breasts are cooked, slice them into strips and set aside.
Heat the olive oil in a saucepan and add the ginger and garlic by grating them fine. Add the chopped chili and sauté for a few minutes.
Deglaze the pan by adding the soy sauce, balsamic vinegar and beef stock. Allow to simmer for 3 minutes and transfer the broth to a heat safe bowl.
Add the mushrooms, you can chop them if you want, and mange tout peas – with a glug of olive oil – and stir fry them until hot and tender. Season.
Peel and slice the carrots fine, and set them aside to serve with the finished dish. This gives a lovely crunch to the meal.
Prepare your rice noodles as per packet instructions.
Ready to plate? Use deep bowls; place the noodles at the bottom, followed by the mushrooms and mange tout peas.
Carefully pour the broth over the ingredients, arrange the sliced duck breast and carrots on the plate, topped with fresh coriander and more broth if needed.

Michael’s wine recommendation – CLICK HERE

De Grendel Pinot Noir NV

aninameyerAnina Meyer

My blog paints a picture of utter passion for great fresh produce, quality ingredients and wonderful flavours and aromas (and maybe a few awesome products as well) – all whipped up and mastered from my rather inadequate little kitchen in Johannesburg and photographed in my own comfy home studio.

My name is Anina, an amateur turned pro recipe developer, blogger, food stylist, photographer, cook, sometimes baker and entertainer if you like.  Yes, despite what you might think, I have no formal culinary background as such, but had to quickly learn the ropes when I jumped head first into the family Cake Shop.  The rest is history…

I am honored to share my crazy, free and dynamic personality through my food with you.  Thanx for stopping by, grab your aprons, get cooking, and let me know how it went!

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