I have been obsessed with ramen-like dishes recently, and have been trying everything from Japanese ramen, Vietnamese pho, and inventions of my own. This time, however, I’ve stumbled upon a Chinese inspired version which has become a new favorite in our house. So here goes!

With the amount of time we now all have, being stuck at home, and with ready-made food options becoming less and less intriguing, it's tough to keep food options interesting (there is a limit to how many times you can fancify a toast sandwich). For a self-fashioned foodie like myself, intrigue is essential…at least on occasion.

So I put on my non-existent chef hat and delved into online recipes, watched a few videos, bought a few new books, and began experimenting with things we can do at home that would:

1. Get us off Netflix (curse you and your non-essential yet addictive shenanigans)

2. Allow us to actually look forward to a meal as if we are going out.

I must confess, I recently got myself an Instant Pot pressure cooker, which has opened a whole new door to quick and easy cooking (but that’s a story for another day), that I use for this recipe. However, you can simply use a large saucepan instead and change the cooking time to about 15 minutes or so. It won’t be exactly the same, but still damn good. So without further ado, let’s get cooking!

Total time: 35 mins or less

Equipment:

  • Instant Pot pressure cooker (or a large saucepan).
  • A skillet (or a heavy-based oven-proof pan),
  • Tongs
  • Sharp knife.

Serves: 4

Ingredients:

For the Duck:

  • 4 duck breasts
  • 4 tbsp Chinese five spice
  • Salt and pepper

The broth:

  • 4 cups chicken stock
  • 3 green onions
  • 1 tbsp Oyster Sauce
  • 1 tbsp light Soy Sauce
  • 1 tbsp dark Soy Sauce

Spices for the broth:

  • 1 cinnamon stick
  • 3 star anise
  • 3 bay leaves
  • 3 garlic cloves
  • 3 whole cloves
  • 1 tbsp chopped ginger
  • 2 tbsp Sichuan peppercorn
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 black (or green) cardamom pods, cracked

Method:
- Preheat the oven to 200℃, Gas Mark 6

- Place all the spices in the pressure cooker and set on saute setting. Let them heat up until fragrant.

- Pour in a little stock to deglaze the pan, then add the rest in. Also, add the spring onions, both soy sauces, and the oyster sauce.

- Place the lid on the Instant Pot and put it on the High setting in Pressure Cook mode for 10 minutes. Then allow it to slow release for 15 mins.
- Once the pressure cooker is set, score the fat side of the duck breast with a knife, season with salt and pepper, then place it fat side down in a cold skillet or oven-proof pan.

- Place a pan on medium heat, and let it cook until the fat is rendered down and turns a nice golden brown color. Then flip them over to sear the meat side for about 30 seconds.

- Once both sides are done, flip the duck breasts back on the fat side, and transfer the pan to the preheated oven and cook for about 6-7 minutes. Once done, remove from the oven and transfer to a plate to rest.

- Meanwhile, heat a pot of water to a boil, add in the rice noodles and cook according to packet instructions (usually 4-6 minutes)

- To serve, place the noodles in a deep bowl, slice the duck breast and place onto the noodles, then ladle over the broth. For garnish, add some chopped spring onion and coriander to each bowl.

Enjoy!

Thoughts?
Did you try the recipe? What would you like to see next? Let us know in the comments!