1tablespooncorianderstalks chopped finely and leaves rough chopped
1garlic clovefinely sliced
1teaspoon Szechuan pepper
Fry the carrot, shallot, garlic and ginger in a little oil for a few minutes until soft.
Add the mushrooms, chilli, star anise and Szechuan pepper, chopped coriander stalks and the duck stock.
Bring to a simmer and add in the cooked duck.
Check the seasoning and serve with the coriander leaves and crusty bread.
If I buy a pack of chillies I don't always use them quickly enough. I just put them in the freezer and take them out as I need to. Chop them from frozen and use as you would do fresh chillies.
When you have duck but no time to make the stock, simply freeze the whole carcass and make the stock with the frozen bones.
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.