Vegetable noodle broth with Duck

This recipe is gluten free and versatile. The duck adds a touch of luxury and the recipe can be take advantage of favourite vegetables or ones that are in season. It's quick to make and packed full of flavour and vegetables.

Ingredients

200 g	Courgettes
200 g	Carrots
1	Red capsicum
500 g	Rice noodles
100 g	Microgreens
4 tsp	Chicken stock, Gluten free, or use beef stock for a more robust broth
2 tsp	Crushed garlic
2 tsp	Crushed ginger
1 pinch	Dried chilli flakes, To taste
2 Ltr	Warm water, Just water wasn't an option so I had to pick warm
1 bag	Duck leg, Riverside farm confit (Main)
1 Tbsp	Soy sauce, Gluten free

Directions

1. Put water in a large pot. Add stock powder , garlic , ginger , soy and chilli flakes bring to the boil.
2. While waiting for water to boil julienne courgettes, carrots and capscum. Keep piles seperate. They should look like vegetable spaghetti.
3. Remove duck from the bone and shred
4. Add noodles and carrots to boiling stock, cook until noodles are flexible.. Add courgettes and capsicum simmer for a minute and turn off the heat. Heat up duck, microwave or sauté in a pan.
5. Reserve some microgreens for garnish and add remainder to broth. Divide noodles and vegetables evenly between four bowls, for presentation make sure they make a hill shape., Add enough broth to surround noodles and vegetables, divide duck into four and place on top of vegetable peak. Garnish with microgreens