Ingredients

• ½ duck breast
• fat scored with a sharp knife
• ½ tbsp coriander seeds
• ½ tsp black peppercorns
• 1 tbsp honey
• ½ tbsp soy sauce
• salt to season
• 300ml/10fl oz hot vegetable stock
• 1 tsp sesame oil
• 1 tsp chilli
• finely chopped
• 2 Thai shallots
• finely sliced
• 1 tsp chopped coriander
• salt and freshly ground black pepper
• 150g/5½oz rice noodles
• blanched
• 1 tsp chopped coriander
• to garnish

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the duck
• grind the coriander and black peppercorns in a pestle and mortar and rub the spice rub over the duck breast.
• Season the duck breast with salt and place skin-side down into a small
• ovenproof frying pan over a medium heat. Fry the breast for five minutes
• until the skin is browned. Drain off the released duck fat and turn the breast.
• Add the soy sauce and honey and fry for one minute
• then transfer to the oven for 5 minutes
• or until cooked through. Remove from the oven and rest the duck breast for one minute.
• Thinly slice the breast.
• To make the soup
• place the vegetable stock into a small saucepan over a high heat. Bring to the boil
• then reduce the heat to a simmer.
• Add the oil
• chilli
• shallots and coriander and simmer for five minutes
• seasoning
• to taste
• with salt and freshly ground black pepper.
• Add the blanched noodles and stir well.
• Pour the soup into a warm bowl and place the duck breast on top.
• To serve
• sprinkle with a tsp of chopped coriander.