Less frequently ordered is the third course - a soup made from the duck bones. The roasted bones impart a smoky flavour to the soup and is sometimes served with tofu and Chinese cabbage. At Quanjude (the Peking Duck restaurant in Beijing), the bones from all of their ducks are cooked for a long time to create a flavoursome soup.
|Chop the duck bones so they fit in your pot|
|Peking Duck Noodle Soup Ingredients: |
bok choy, duck meat (from the carcass), noodles, and bone broth
|You can use any noodles, but these are my fave|
Do you like Peking Duck? Have you ever had the third course?
Peking Duck Noodle Soup (Serves 2)
1 Peking Duck carcass
10 cups cold water
salt to taste
1/2 packet Taiwan style noodles
2 bok choy
marinated eggs and other noodle toppings to serve (optional)
1. Break down the duck carcass in to smaller pieces and place into a large pot.
2. Add cold water to the pot and bring to the boil. Once the pot starts boiling, reduce the heat and let the stock simmer for one hour.
3. Remove the duck bones and set aside to cool. Add noodles to the boiling stock and cook according to packet instructions.
4. While the noodles are cooking, carefully remove any duck meat from the bones and set aside as a noodle topping.
5. When the noodles are almost cooked through, add in bok choy leaves to cook for the last minute or two.
6. Add salt to taste.
7. Place noodles, bok choy, and duck meat in a large bowl, along with any other toppings you have chosen.
8. Ladle the hot broth over the other ingredients and serve.