CHINESE DUCK NOODLE SOUP

INGREDIENTS

  • 12 ounces Cantonese roast duck, on the bone
  • 4 cups water
  • 1 teaspoon chicken bouillon paste (or 1 tablespoon light soy sauce, optional)
  • 8 ounces napa cabbage (about 225g or 4 large leaves)
  • 3/4 teaspoon salt (or 1/2 teaspoon salt plus 1/4 teaspoon MSG)
  • 1/4 teaspoon sesame oil
  • 1/8 teaspoon white pepper
  • 8 ounces fresh noodles (or 4 ounces / 110g dried)
  • 2 tablespoons cilantro, chopped

PREPARATION

Roasting the Duck

  1. Clean, trim, and rinse the duck as you see fit. Pat dry and refrigerate overnight to get the skin very, very dry.
  2. Make a mixture of softened maltose, soy sauce, five-spice powder, and salt to taste. Coat the entire duck inside and out. Return it to the refrigerator overnight.
  3. The next day, smoke the duck at 225°F for 3 hours.
  4. The duck can now be used for the soup.
  5. Set aside about 4–6 of the meatiest pieces of roast duck for topping the soup. Add the remaining duck to a medium pot with the water and chicken bouillon paste. Alternatively, add all of the duck to the soup and omit the bouillon paste; this is the best option if the duck is frozen. Bring to a boil, then cover and simmer for 20 minutes.
  6. Meanwhile, prepare the napa cabbage. Trim the ends from the leaves, cut them in half lengthwise, then cut crosswise into 3/4-inch-thick strips. Bring a separate pot of water to a boil for the noodles.
  7. If you reserved meaty pieces of duck, place them on a foil-lined baking sheet. Reheat at 325°F for 8–10 minutes, then keep warm in the oven.
  8. After the soup has simmered for 20 minutes, add the napa cabbage, salt, sesame oil, and white pepper. Increase the heat to return the soup to a simmer, then reduce to medium-low and simmer uncovered for another 5 minutes, until the napa is tender. Meanwhile, boil the noodles according to the package instructions.
  9. Divide the noodles between 2 bowls. Add the soup, boiled duck pieces, and napa cabbage to each bowl. If you reheated the reserved meaty roast duck pieces, place them on top. Garnish with cilantro and serve.