Stock-less Soup: Part 1

Now, we all know that a Good Soup starts with a Good Stock. And we all know that the Good Stock Cupboard is sometimes bare. The answer: stock-less soup. Truly. Some soups don't need stock.

DUCK NOODLE SOUP

While you bring 1 pint water to the boil, add the following to it:

1 tsp duck fat (from cooking your duck breast)

1 tsp sesame oil

1 wine glass sweet white wine (eg. Vouvray, Gewurztraminer)

3 or 4 star anise

1 tsp toasted fennel seeds

1-3 chopped spring onions (NB. You will need another one later)

3 0r 4 fat cloves of garlic, sliced

1/4-1/2 lemon, zest and juice

1/4 tsp harissa paste (or a few drops of Tabasco)

1-2 tblsp soy sauce

Boil like hell, to reduce the liquid by about a half. Meanwhile, slice your duck breast and your extra spring onion. When the liquid is nearly done, cook your noodles. (I chose buckwheat, but brown rice would also work well.) Strain the liquid into a deep bowl. Drop in the noodles, duck and spring onions. Eat with chopsticks and a spoon. Serves one hungry person. Takes 20 minutes, tops.