Maple Syrup Glazed Duck Noodle Soup


2-3 duck breast fillets

2 tablespoons rice wine

2 tablespoons Japanese soy sauce

2 tablespoons Clarks maple syrup

1 litre chicken stock

4 handfuls mixed greens e.g bok choi, choi sum, chard, washed and roughly chopped

1 red chilli, deseeded and sliced finely

1 spring onion, finely sliced

200g udon noodles

Japanese soy, Clarks maple syrup, sweet chilli sauce to season


  1. Mix together the rice wine, soy sauce and maple syrup in a small bowl.

  2. Add the duck, flesh side down and marinate for a few hours.

  3. Pre -heat a frying pan and cook the duck skin side down for 3-5 minutes until dark brown and crispy. Turn the duck over and cook for a further 5 minutes or until cooked to your liking.

  4. Set aside to rest.

  5. Bring the stock to the boil and add the greens for 2-3 minutes until tender.

  6. Take a large plate and drizzle with sweet chilli sauce, soy sauce and Clarks maple syrup. Use tongs to remove the greens from the stock and drain slightly. Pile on to the prepared plate and add the spring onions and chilli.

  7. Add the noodles to the stock you used for the greens and cook according to pack instructions.

  8. Thinly slice the duck at a slight angle and season.

  9. To serve – Take 4 bowls to the table. Let your guests drizzle the bowls with maple syrup, chilli sauce and soy as they wish. Divide the drained noodles between the bowls. Let everyone toss the noodles and then heap on the tossed greens and sliced duck.

  10. Serve the hot stock in a large teapot to pour over the noodles and duck.