Ingredients

Broth

3 tablespoons vegetable oil (45 ml)

1 Peking duck bones

1 onion, chopped

2 celery stalks, chopped

2 carrots, chopped

2 inches of fresh ginger, sliced

1 clove of garlic, minced

1 teaspoon black peppercorns (5 ml)

1 teaspoon Szechuan peppercorns (5 ml)

2 kefir lime leaves

16 cups of water (4 l)

Salt and pepper

Duck Soup

2 Peking duck breasts

1 package of wonton egg noodles

2 baby bok choy, sliced

1 cup scallions (250 ml)

1 hot red chili, cut into thin strips

1 tablespoon soy sauce (15 ml)

Cooked duck breast, sliced

Thai basil for garnish

Sriracha sauce for garnish

Slices of lime for garnish

Directions

Broth

1. Separate the meat from the duck bones. The duck breasts will be used for the duck noodle soup and the rest of the duck meat, along with the skin, will be used for the duck pancakes. Reserve the meat in a bowl covered in plastic wrap in the refrigerator. Keep the duck bones for the duck soup broth.

2. In a large stockpot, heat the oil on medium high heat. Break up the duck bones and sear them on all sides for about 5 minutes until golden brown. Add vegetables and continue cooking for another 5 minutes until caramelized. Add spices and water. Lower the heat and let simmer for approximately 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.

Duck Soup

1. Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.

2. Slice the reserved duck breasts. Place noodles in the center of a shallow bowl, top with sliced duck and pour some broth & vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy sriracha sauce.

See more: Chinese, Fall, Lunch, Poultry, Main

comments powered by Disqus