Ingredients

For 4

400g shredded confit duck
100g cooked julienne vegetables
4 x 200g packets Japanese Udon noodles
1 litre of unsalted chicken stock (fresh or cube)
500 ml water
Low-salt soy sauce (20 ml)
3 spring onions cut into julienne strips
Fresh coriander leaves washed and chopped (30g)
Sesame oil

Recipe

Cook the Udon noodles in a large pan of unsalted boiling water, according to the instructions on the packet.
Run under cold water and drain.
At the same time, pour the chicken stock cube or fresh chicken stock into a large pan and bring to the boil.
Add the divided shredded confit duck and soy sauce, and bring to the boil again while stirring.
Taste and check seasoning.
To serve, divide the noodles into four bowls and pour on the very hot soup.
Garnish with julienne vegetables, spring onions and coriander.
Drizzle a little sesame oil into each bowl.

This is another way to enjoy duck with an Asian flavour. To chicken stock, add Japanese noodles, soy sauce, shredded duck and julienne of vegetables to create a fine and elegant combination. Fresh coriander will be the final touch for a perfect dish.

Hubert - culinary advisor Routhiau Group