Ingredients Jump to Instructions ↓

  1. 4 2 1.8 liters

  2. 500 g 250 g 4 500 g 250 g 4 4 tablespoons Handful Duck breast fillets Chicken stock Sweet potatoes, cut into chunks Rice noodles Spring onions, finely sliced Spinach Bok choi Small red chilies, finely sliced Crushed roasted peanuts Coriander (cilantro) sprigs

Instructions Jump to Ingredients ↑

  1. : Place the duck fillets, side by side, in a shallow pan and just cover with some of the stock. Cook, covered, for 30 minutes, or until tender. Remove and cut into thick slices. Meanwhile, cook the sweet potato in boiling water for about 10 minutes, until tender. Drain and reserve. Cook the rice noodles, drain and reserve. Bring the remaining stock to the boil and pour it into a steamboat or fondue pot. Place it over a flame on the table. Divide the duck and sweet potato chunks between 4 bowls. Bring all the other ingredients to the table in separate bowls and arrange around the steamboat. Each person helps themselves, warming their noodles and cooking their vegetables in the simmering stock, and adding chilies, peanuts and coriander to taste. At the end of the meal, the broth can be drunk.


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