400ml/14fl oz chicken stock
2 tbsp soy sauce
½ red pepper, seeds removed, flesh sliced
1 tsp freshly grated ginger
2 large Carrot - cut into strips
1 Zucchini - Cut into strips
½ tsp chilli flakes
1 tbsp Golden Syrup
1 lime, zest and juice only
½ duck breast, fat scored
Preheat the oven to 180C/350F/Gas 4.
Place the stock into a pan and bring to the boil. Add all of the remaining ingredients except the duck breast and simmer for 8-10 minutes, or until the vegetables have softened.
Heat a frying pan over a medium heat. When the pan is hot, add the duck breast, skin-side down, and fry for 4-5 minutes, or until the fat melts.
Turn the duck breast and fry for a further 4-5 minutes on the other side, then remove from the heat and set aside on a warm plate to rest for 4-5 minutes.
To serve, pour the broth into a serving bowl. Carve the duck breast into slices and arrange them on top of the broth.