Total: 30 min
- For the spicy Asian broth, place poultry in a saucepan. Peel carrot and onion. Carrot in cubes and cut the onion into slices. Add both to the poultry stock and bring it to the boil. Cut the broccoli into small florets. Add the dried shiitake mushrooms and noodles to the bottom. Then simmer for 20 minutes.
- In the meantime, wash chili and unhardened limes. Finely cut both. Just before the cooking end add chili rings and lime slices. Season with salt and pepper.
- Heat the oil in a pan and cut crosswise the skin side of the duck breast. Fry for a few minutes on the meat side, then roast on the skin side until the skin is nice and crisp.
- Wash cilantro, shake dry and pluck. Cut the duck breast into thin slices and spread with the coriander on the prepared broth.