I made a roast duck yesterday so I decided to use the leftover to make a Chinese duck-noodle soup. The noodles are supposed to bring good luck in the new year.
I put the meaty carcass in my Instant Pot pressure cooker with ginger, garlic, five-spice powder, rice wine and salt and cooked it for 20 minutes. Then I removed the duck, separated the meat from the skin and bones and shredded the meat. I put the meat back in the strained stock to keep warm.
I also microwaved some baby bok choy with Better than Bouillon chicken base and water, toasted the leftover duck skin and minced a green onion. Then I poured some of the stock over rice noodles to soften them.
Finally, it was time to eat! We put duck, stock and noodles into bowls and topped them with bok choy and duck skin. Then we seasoned the soup to taste with chile-garlic sauce, sesame oil, sesame seeds and green onion. It was pretty darn good. Happy New Year!