Ingredients
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850 ml well flavoured duck stock or 850 ml chicken stock
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1 tablespoon rice wine
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1 tablespoon light soy sauce
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1 star anise
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125 g boneless duck breasts, finely diced
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225 g Chinese cabbage, finely shredded
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2 cloves garlic, crushed
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1 tablespoon sesame seeds
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1 teaspoon sesame oil
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1 tablespoon chopped fresh parsley
Instructions
- Place the stock, rice wine, soy sauce and star anise in a large saucepan.
- Bring to the boil and add the duck, the chinese cabbage and the garlic, stirring to mix thoroughly.
- Reduce the heat and simmer for 25 minutes, or until the duck is tender.
- Remove the star anise.
- Stir through the sesame seeds, the oil and the parsley and serve at once in warmed bowls.