Ingredients

Method

• 1 duck
• 4 cups chicken stock
• 2 cups soya sauce
• 1x5 cm piece ginger, thinly sliced
• 3 cloves garlic, crushed
• 2 T mustard seeds
• 3 whole star anise
• 300 g baby spinach

Method

Ingredients

Add all of the ingredients, except the spinach, to a large saucepan. Place over a medium heat and bring to a gentle simmer.

Cook, covered, for 40 minutes then remove from the heat and leave to settle for 30 minutes. Add the spinach 5 minutes before the end of the settling time in order to just wilt, and serve.

TASTE’s take:

Chicken also works beautifully with this delightful stock, the flavours of which gently infuse the meat during poaching.