Peking Duck Noodle Soup - cooking recipe

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

Preparation

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