Asian Duck Soup with Glass Noodles | Aromatic & Warming

Preheat your oven to 160 °C conventional heat. Pat the duck breast dry with paper towels and score the skin in a diamond pattern – take care not to cut into the meat. Season the meat with a little salt and pepper.

Place the duck breast skin-side down in a cold pan without any extra fat. Heat the pan over medium heat and slowly render the skin side for about 6–8 minutes until crispy, the fat melts, and the skin is golden brown. Turn the breast briefly onto the meat side (about 1 minute) and then finish cooking it in the preheated oven for 10–12 minutes so that it stays tender and pink inside. Let it rest for 5 minutes before slicing.

Peel the ginger and cut it into thin slices. Crush or finely chop the garlic. Clean the shiitake mushrooms and cut them into strips. Quarter the pak choi lengthwise and wash thoroughly. Cut the spring onions into thin rings.