PEKING DUCK NOODLE SOUP

Peking Duck Noodle Soup image

Provided by Chuck Hughes

Time 3h55m

Yield 4 servings

Number Of Ingredients 20

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3 tablespoons vegetable oil
Bones from 1 duck
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 inches fresh ginger, sliced
1 clove garlic, minced
1 teaspoon black peppercorns
1 teaspoon Szechuan peppercorns
2 kaffir lime leaves
Salt and pepper
2 baby bok choy, sliced
1 cup chopped scallions
1 hot red chile, cut into thin strips
1 tablespoon soy sauce
1 package wonton egg noodles
2 cooked duck breasts
Thai basil, for garnish
Lime slices, for garnish
Sriracha sauce, for serving

Steps:

For the broth: In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 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.
For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
To serve: Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.