Chinese duck noodle broth
- March 2008
- Serves 8
- Takes 20 minutes to make and about 3½ hours on the hob
Asian-style broths all share a critical element: good stock. Make your own or buy a good-quality one and you’ll be richly rewarded.
- 15.4g (4.5g saturated)
- 43.2g (5.5g sugars)
To freeze: freeze the cooked duck in the finished broth. Thaw, reheat, then add the noodles and pak choi to serve.
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