Peking Duck Noodle Soup
- 1 uncut Peking duck
- 3 litres of cold water
- 1 onion, cut into 2
- 1 stick of cinnamon
- 1 star anise
- 1 tablespoon soy sauce
- 8 baby bok choy or Shanghai choi, steam cooked 5 minutes
- 8 fresh shiitake mushrooms or dehydrated mushrooms soaked for 20 minutes in lukewarm water
- 1 package of egg noodles (refrigerated section) cooked al dente 5 minutes
- 1 tbsp soy sauce
- 2 tbsp fried onions
- Using a knife or kitchen scissors, cut the duck into 6 portions: the two thighs, the two breasts, the two wings. Take one of the two breasts and untie the meat of the bones. Cut the other breast in half.
- Put the bones and wings of the duck in a casserole and cover them with 3 liters of cold water. Add onion, spices and soy sauce. Put on the heat for boiling.
- When the broth begins to boil, reduce heat to medium and add the mushrooms. Let it cook for at least 20 minutes.
- Prepare the bowls by adding noodles, a leg or duck breast, duck meat that has been shredded from its bones, 2 pieces of vegetables.
- Add the fish sauce and increase the heat of the broth to a maximum.
- Put each bowl in your microwave so that the whole stays warm when the broth is poured into the bowls.
- Pour hot broth into bowls and sprinkle with fried onions.