Asian Duck Noodle Soup
12 cups chicken broth
2" piece ginger – grated
2 large shallots sliced
3 Tbsp. soy sauce
1 Tbsp. chili oil
2 Tbsp. fish sauce
Package of noodles ( I used thick white noodles from the Asian grocery store )
3 scalllions – sliced (white parts only)
3 bok choy
3 large shitake mushrooms sliced
2 duck breasts
In a large deep pot cover the bottom lightly with sesame oil. Turn the heat to high and then once the oil gets hot add the ginger and shallots until they start to brown. Turn the heat down to medium. Add the bok choy and mushrooms. Stir until thoroughly mixed. Add the soy sauce, chili oil and fish sauce. Slowly pour in the chicken broth. Bring to a boil. Make sure to taste the broth before it really boils so you don't burn the roof of your mouth. I added a little more chili oil to spice it up and a dot more soy sauce. Put in the noodles and once they are done just bring the soup down to simmer. Add the scallions
Separately, in a 500 degree oven, I seasoned the duck breasts and then put then in the oven with the broiler on. Once the skin got crispy, I turned the broiler off and set the oven to bake at 500. The duck takes about 10 minutes at most. It is best on the rare side because the duck continues to cook in the soup.
In a soup bowl put the pieces of duck on the bottom of the bowl, ladle the soup over the top and serve.
Slice the duck in small pieces and set