HOW TO:

For the broth:

Place the stock, sweet chilli sauce, soy sauce, ginger and chilli into a large saucepan and bring to the boil.

Add the mushrooms and simmer for 5 to 6 minutes.

Meantime, heat a frying pan with a little duck fat and crisp the shredded leftover cooked duck.

Then, add the noodles to the broth and cook according to the time instructions on the package.

Add the bean sprouts.

Place half the crispy duck into the soup and simmer for 1 minute.

Check the broth, adding a little soy sauce if needed.

To serve:

Ladle into soup bowls, using tongs, add the rest of the crispy shredded duck on top. Squeeze over a little lime juice and finish with red chilli slices and coriander leaves.

Tip: use two forks to shred the duck, or a kitchen scissors is also an excellent tool for preparing the duck in this recipe