For the broth
2 tbsp sweet chilli sauce (if you have a hot sweet chilli sauce, use 1tbsp)
1 tbsp soy sauce
2cm fresh ginger, peeled and sliced
1.8 litres duck or chicken stock
½ red chilli, sliced
4 large chestnut mushrooms, sliced
250g ramen noodles
3 tbsp bean sprouts
150g leftover roasted Silver Hill Duck, shredded or chopped
A little duck fat
Soy sauce, to season
Lime juice, to season
Red chilli slices, to garnish
Coriander leaves, to garnish
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.
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