Clear Soup with Roast Duck and Crispy Herbs
- For the crispy herbs
- Oil for frying
- A handful of: mint, saw tooth coriander (or coriander), holy basil and perilla leaves
- Lime leaves
- For the soup
- 2 duck breasts roasted for 12-15 minutes, rested for 10 minutes, then sliced diagonally
- 2 litres of good, clear chicken stock
- 4 red birds eye chillies, pierced
- 4 lime leaves
- 1 packet white Shimeji mushrooms, cut into quarter segments with their stalks on
- 4 baby bok choi, cut into halves
- A handful of garlic chives, cut into 2 inch pieces
- 1 lime, quartered
For the crispy herbs:
1. Heat a wok or deep fat fryer up to 180°C. Once hot, add the herbs in batches. Deep fry until crispy, remove with a slotted spoon and drain on kitchen paper.
For the soup:
1. Bring the stock to a gentle simmer, along with the birds eye chillies and lime leaves simmer or 5 minutes to infuse the flavour. Add the mushrooms and poach for 2-3 minutes.
2. Take 4 large, warm serving bowls, divide the bok choi, sliced duck,and the garlic chives into each warm bowl.
3. Once the mushrooms are cooked, remove with a slotted spoon and put each quarter into individual bowls along with the chilli and lime leaf. Ladle the stock carefully into the bowls and garnish with the crispy herbs and serve with a wedge of lime.