We've been experiencing some cool weather lately and we wanted something hot and hearty! This noodle soup came to mind because it's fairly simple to bring together, as long as you have a good stock to begin with.
Here's how to make Basic Duck Stock:
Roast your duck carcass along with your mirepoix (onions, celery, carrots) until well-clored in the oven. Deglaze the sediments with red wine. In a stock pot, place your mirepoix, duck carcass, bouquet garni (bunch of thyme and bay leaves wrapped in a leek), whole black peppercorns, and for that seriously Asian touch, add some lemongrass stalks, galangal or ginger, garlic, a cinnamon bark, cloves, and aniseed. Quite a lot of things to put into a pot, but hey, it's well worth it! Besides, all you need to do is bring everything to a rolling boil then gently simmer uncovered for 4 hours. Strain and keep all the broth you can. You can then freeze in portion sizes once it cools down. You can use this for other dishes I promise.
Now, back to the Duck Noodle Soup. Cook the duck breast in a pot with boiling duck stock. Once it boils, bring to a simmer and add your store-bought egg noodles. Once everything is cooked, add some mung bean sprouts, coriander leaves scallions, sugar, chili, and season to taste with salt and pepper.
