DUCK NOODLE SOUP WITH SHRIMP

DUCK NOODLE SOUP WITH SHRIMP image

Number Of Ingredients 14

4 1/2 tablespoons light soy sauce
6 duck legs
3 fluid ounces oils
12 ounces shrimp, extra-large, peeled, de-veined
192 fluid ounces chicken stock
4 1/2 scallions, sliced
1 1/2 cups bok choy, cut on bias
1 1/2 cups gai choy, Napa cabbage, or bok choy
6 ounces fresh shiitake mushrooms, sliced
24 ounces Japanese udon noodles, precooked
1 1/2 each red bell peppers, seeded, julienned
1 1/2 each yellow bell pepper, seeded, julienned
3/4 each bunch of chives, 2 to 3 inches long
1 1/2 cups bean sprouts

Steps:

1. Heat the stock and soy sauce in a large saucepan and braise the duck legs over low to medium heat until the meat is tender, about 45 minutes to 1 hour. Set the duck legs aside and strain the broth into a clean saucepan. 2. Heat the canola oil in a skillet and sauté, the duck legs over medium-high heat until brown and crispy. Meanwhile, bring the broth to a boil and add the shrimp, scallions, bok choy, gai choy, mushrooms, and bean sprouts. Reduce the heat and simmer until the mushrooms are tender, about 3 minutes. Add the noodles and reheat briefly. 3. To serve, ladle the soup into bowls, distributing the noodles, seafood, and vegetables evenly, and put a duck leg in each bowl. Garnish with the julienned bell peppers and chives.