Peking Duck Noodle Soup

Recipe courtesy Chuck Hughes

• Ready In: 3 hrs 55 mins
• Serves: 4

Ingredients

• Broth

• 3  tablespoons  vegetable oil
•  bones from 1 duck
• 1  onion, chopped
• 2  celery ribs, chopped
• 2  carrots, chopped
• 2  inches fresh ginger, sliced
• 1  garlic clove, minced
• 1  teaspoon black peppercorns
• 1  teaspoon szechuan peppercorns
• 2  kaffir lime leaves
•  salt and pepper

• Duck Soup

• 2  baby bok choy, sliced
• 1  cup  chopped scallion
• 1  hot red chili pepper, cut into thin strips
• 1  tablespoon soy sauce
• 1  package wonton  egg noodles
• 2  cooked duck breasts
•  Thai basil, for garnish
•  lime slice, for garnish
•  sriracha sauce, for serving

Directions

1. For the broth:
2. 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.
3. For the duck soup:
4. Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
5. To serve:
6. 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.