Duck and Noodle Soup

Score the skin of the duck breast in a diamond pattern and season with salt and pepper

Then lay in a cold skillet, skin side down, and heat

Turn over as soon as the fat runs

Fry for about 7 minutes, then turn and fry for about a further 7 minutes until crisp

Take out and set aside

Peel and slice the ginger

Wash and deseed the chili

Put the ginger and chilli into the broth, cover and simmer for 15 minutes

Strain the broth through a sieve

Cook the noodles according to the package instructions, drain and refresh in cold water

Peel and wash the carrot and cut into thin strips lengthways

Using a small cutter, cut shapes (e

g

crayfish) out of the carrot

Wash and trim the scallions and cut into rings at an angle

Rinse the bean sprouts in cold water and drain

Dice the tofu

Shell and slice the egg

Cut the duck breast into thin slices

Divide the vegetables, tofu, egg and meat between soup bowls, add hot broth and serve at once