- ½ duck breast, fat scored with a sharp knife
- ½ tbsp coriander seeds
- ½ tsp black peppercorns
- 1 tbsp honey
- ½ tbsp soy sauce
- salt to season
- 300ml/10fl oz hot vegetable stock
- 1 tsp sesame oil
- 1 tsp chilli, finely chopped
- 2 Thai shallots, finely sliced
- 1 tsp chopped coriander
- salt and freshly ground black pepper
- 150g/5½oz rice noodles, blanched
- 1 tsp chopped coriander, to garnish
- Preheat the oven to 200C/400F/Gas 6.
- For the duck, grind the coriander and black peppercorns in a pestle and mortar and rub the spice rub over the duck breast.
- Season the duck breast with salt and place skin-side down into a small, ovenproof frying pan over a medium heat. Fry the breast for five minutes, until the skin is browned. Drain off the released duck fat and turn the breast.
- Add the soy sauce and honey and fry for one minute, then transfer to the oven for 5 minutes, or until cooked through. Remove from the oven and rest the duck breast for one minute.
- Thinly slice the breast.
- To make the soup, place the vegetable stock into a small saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer.
- Add the oil, chilli, shallots and coriander and simmer for five minutes, seasoning, to taste, with salt and freshly ground black pepper.
- Add the blanched noodles and stir well.
- Pour the soup into a warm bowl and place the duck breast on top.
- To serve, sprinkle with a tsp of chopped coriander.