Japanese noodle soup with duck.
- Take about a duck breast per person and lightly score the skin.
- Mix some five spice, a pinch of salt, and a pinch of sugar in a bowl. Lay the duck down in it, skin-side down, and let it marinate for an hour (or longer if you can).
- Cook the duck. Rare works best for this. That means high heat, about 5 minutes on the skin side, about 3 minutes on the other side, and about 5 minutes to rest.
- Cook up and drain some noodles.
- Get a pot of water going and boil up some vegetable stock.
- Briefly stir fry some small broccoli florets, some thin slices of red pepper, a few slices of leek.
- Finely chop some spring onions.
- Add some noodles to each bowl, then the stir fried veggies, then the sliced up duck.
- Put a handful of baby spinach leaves on top, plus a sprinkle of spring onions, then ladle the stock over the top.
- Eat it! :)