Directions

To Make

1. In a large saucepan, pour in chicken stock, star anise, dried chillies, cinnamon, garlic and ginger. Bring to the boil and then continue to simmer for 30 minutes.
2. Sprinkle the duck skin with salt, then place skin side down into a cold fry pan. Place onto the stove and turn the temperature to medium. Cook skin side down for 4 minutes until skin becomes crispy. Turn the duck over and continue cooking for another 7-8 minutes until cooked through. Remove the duck from the pan and allow to rest whilst completing the following steps.
3. Prepare the fresh egg noodles according to the packet instructions.
4. Add the soy, fish sauce, dark soy and palm sugar to the stock, mix to combine and dissolve the sugar.
5. Place the pak choy into the soup broth and cook for 2-3 minutes.
6. Divide the egg noodles between 4 serving bowls and pour in the stock to cover the noodles. Slice the duck into 8 pieces and lay 4 pieces on top of the egg noodles per bowl.
7. Place 2-3 pieces of pak choy onto each bowl, along with sliced chillies, spring onions, bean shoots and coriander leaves.