Roast duck with star anise noodles and green garlic ginger relish

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Another soupy noodle dish that takes only minutes to prepare — if you have the broth and a fresh roast duck on hand! These refreshing yet intoxicating flavours will have you coming back for more.



  1. Remove breast and leg meat from duck, keeping skin intact but discarding bones. Cut meat into thick chunks.
  2. Heat pepper oil in a wok and fry shallots and ginger over gentle heat for a minute until softened. Add star anise broth and bring to a boil.
  3. Stir in bok choy and noodles, then cook for a few minutes until warmed through.
  4. Add duck meat.