Duck Broth With Noodles - cooking recipe

Ingredients

1 None Chinese barbecued duck
3 cups chicken stock
2 None star anise
1 None cinnamon stick
1 clove garlic, crushed
1 piece (2 inches) fresh ginger, thinly sliced
5 oz dried rice stick noodles
1 tsp sesame oil
7 oz gai lan, coarsely chopped
2 None green onions, thinly sliced
1/4 cup firmly packed cilantro leaves

Preparation

Remove meat and skin from duck. Remove and discard excess fat from meat and skin; reserve half the skin. Slice duck meat thinly.
Coarsely chop duck bones and place in large saucepan with stock, 6 cups water, star anise, cinnamon, garlic and ginger. Bring to a boil; boil, uncovered, for 20 mins. Strain liquid into another saucepan; return liquid to a boil.
Place noodles in medium heatproof bowl; cover with boiling water. Let stand for 5 mins or until just tender; drain.
Add duck, sesame oil, and 1/2 each of the gai lan, green onion and cilantro to the broth; cook until heated through.
To serve, divide noodles among bowls. Top with broth, remaining gai larn, onion and cilantro, then top with finely sliced reserved duck skin.