Peking Style Duck Udon Noodle Soup

Ingredients

• 2 duckfillets, skin on
• For the peking duck sauce/marinade
• 1/2 tsp chinese five-spice powder
• 1 tbsp sesame oil
• 3 tbsp hoi sin sauce
• 3 tbsp brown sugar
• 3 tbsp water
• 1 tbsp dark soy sauce
• For the noodle soup base-
• 2 dried shitake mushrooms, soaked in hot water for 20 minutes
• 1 litre chicken stock
• 100g (4oz) chinese leaf, shredded
• 1 tbsp light soy sauce
• 1 tbsp rice wine
• 1 tbsp rice vinegar
• 200g (8oz) flat udon noodles, cooked
• 3 spring onions, chopped on the diagonal
• 40g (2oz) bean sprouts
• salt and freshly ground black pepper
• 1 large handful of coriander, roughly chopped