Chinese Fragrant Duck Soup | Rich Asian Noodle Soup

Score the duck breast skin in a criss-cross pattern, being careful not to cut into the meat. Place skin-side down in a cold, dry pan, then cook over medium heat for 6-8 minutes until the skin is crispy and golden brown, and most of the fat has rendered. Flip and cook for another 2 minutes on the meat side, then remove from the pan and let it rest.

Thinly slice the ginger into rounds, and crush the garlic cloves with the flat side of a knife blade. Chop the spring onion: cut the white part into 3 cm pieces, and thinly slice the green tops for serving. Cut the pak choi in half or into quarters lengthwise, then wash thoroughly.

In a pot, heat 1 teaspoon of the rendered duck fat and the sesame oil. Add the ginger slices, crushed garlic, star anise, cinnamon stick, and the white part of the spring onion, then sauté for 1-2 minutes until intensely fragrant.