2 large duck breasts, about 450 g (1 lb) each, skin removed
1 litre (1 3/4 pints) clear chicken stock
1 garlic clove, thinly sliced
1 tablespoon finely chopped fresh root ginger
2 spring onions, sliced diagonally
150 g (5 oz) drained bamboo shoots
200 g (7 oz) bean sprouts
350 g (11 1/2 oz) ramen noodles or medium egg noodles
2 teaspoons toasted sesame seeds, to serve
Preheat the oven 220°C (425°F), Gas Mark 7. Put the Chinese 5-spice powder, honey and 1 tablespoon of the ketjap manis in a bowl and mix. Take the duck breasts and score with a sharp knife. Rub the 5-spice mixture into the duck all over and set aside for 5 minutes.
Heat a frying pan, add the duck breasts, spice side down, and cook for 5–7 minutes until golden. Turn them over and cook for a further 2–3 minutes, then transfer to a small roasting tin and put in the oven for 5–10 minutes until cooked as desired.
Meanwhile, put the stock, remaining ketjap manis, garlic and ginger in a saucepan over a medium heat and bring to a gentle boil. Reduce the heat and simmer for 10 minutes, then add the spring onions and bamboo shoots. Simmer for a further 2 minutes, then stir in the bean sprouts.
In a separate saucepan cook the noodles in boiling water for 2–3 minutes, or according to the packet instructions. Drain into a colander. Remove the duck from the oven, leave to rest for 2–3 minutes and slice thinly. Ladle the soup into deep bowls. Divide the noodles between the bowls, then arrange the sliced duck on top. Sprinkle with sesame seeds and serve.