Chinese Five-Spice Duck Soup | Aromatic Warming Noodle Soup

Score the skin of the duck breast in a criss-cross pattern using a sharp knife, taking care not to cut into the meat, then lightly season with salt. Crush the garlic, thinly slice the fresh ginger, slice the spring onions (separating the white and green parts), and halve the pak choi lengthwise.

Place the duck breast skin-side down in a cold, dry pan. Fry over medium heat for 6-8 minutes until the fat renders out and the skin turns a nice golden brown. Then flip it over, fry the meat side for another 2-3 minutes, remove from the pan, and let it rest on a cutting board.

Heat the sesame oil in a large pot, then add the thinly sliced ginger, crushed garlic, star anise, and the white rings of the spring onions. Sauté over medium heat for 1-2 minutes until they become intensely fragrant.