Asian Roast Duck Broth with Bamboo Shoots and Pak Choi

Ingredients

• Duck breast, raw200 g
• Pak choi, raw200 g
• Canned bamboo shoots100 g
• Soy sauce2 tbsp

Steps

1. 1

   Pan-fry duck breast skin-side down for 6 minutes, then 4 minutes on the flesh side. Slice thinly.

2. 2

   Bring 600 ml of water to a boil with soy sauce.

3. 3

   Poach halved pak choi and bamboo shoots in the broth for 4 minutes.

4. 4

   Divide broth and vegetables into bowls and top with hot duck slices.