1 tbsp vegetable oil
2 banana shallots, peeled, finely sliced
2.5cm/1in piece fresh root ginger, peeled, cut into matchsticks
1 cinnamon stick
1 red bird's-eye chilli, finely chopped
1.25 litres fresh chicken stock
200g/7oz purple sprouting broccoli or tenderstem broccoli, trimmed
2 tbsp fish sauce
2 duck breasts
250g/9oz ramen noodles, cooked according to packet instructions
2 hard-boiled free-range eggs, finely chopped (optional)
Preheat the oven to 200C/400F/Gas 6.
Heat the oil in a frying pan and fry the shallots for 5-6 minutes, or until softened. Add the ginger, star anise, cinnamon, chilli and stock; bring to the boil then reduce the heat and simmer for 30 minutes.
Add the broccoli and fish sauce and cook for a further minute.
Meanwhile, fry the duck, skin-side down in an ovenproof frying pan, and fry over a medium heat for 8-10 minutes, draining away any fat that is released.
Carefully turn the duck over and cook for a further 2-3 minutes, then roast in the oven for 5-8 minutes (depending on the thickness of the duck breasts) or until cooked to your liking.
Remove the duck from the pan and set aside to rest for five minutes. Carve the duck into slices.
To serve, spoon some noodles into each of four deep serving bowls and ladle over the spicy broth. Sprinkle in some chopped egg and top with the sliced duck breast.
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