Ingredients

duck breasts

2 dessert spoons

dark soy sauce

1 teaspoon

dried red chillis

¾ teaspoon

ground cinnamon

cloves garlic

2½ cm

grated fresh ginger

1 teaspoon

brown sugar

500ml

vegetable stock, can substitute with bouillon

Leafy Chinese leaf or something crunchy, eg mange tout

Medium sized Chinese noodles

Method

Marinade thinly sliced duck in soy, all but 1 of the chillis, cinnamon, 1 chopped garlic clove, 2½cm ginger and brown sugar. Leave while you prepare the stock.
Cook the noodles per the instructions on the packet, then drain. Put 1 bruised garlic clove, 2½ cm ginger, ¼ teaspoon cinnamon and 1 dried chilli in the stock. Boil the stock and simmer for 10 minutes then let stand.
Fry the duck, then add vegetables to the stock (remove garlic, ginger and chilli if you wish), then add the noodle. Put into bowls with duck on top.