Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C), then Prick skin and fat of
Whole Duck (1)
all over, remove excess fat-flaps and season duck generously inside and out side with the
Kosher Salt (to taste)
.
2.
Place duck breast-side down on a wire rack which rests on a sheet-pan. Place into oven, immediately turn temperature down to 300 degrees F (150 degrees C). Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes.
3.
After 3 hours and 45 minutes, increase heat to 420 degrees F (215 degrees C), roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
4.
Let the duck rest for 10 minutes before carving. Next remove the legs from the carcass, reserve together with the carcass.
5.
Remove the meat from the legs and shred, remove the skin and all remaining meat from the carcass and use to make the duck stock
6.
Add the duck bones, the skin and scraps to
Chicken Stock (4 cups)
, add all the juices and 2 tablespoons of duck fat that have collected when roasting the duck. Simmer for 30 minutes or until there is 1/2 quart stock left.
7.
When the stock is reduced, season with
Kosher Salt (to taste)
,
Cayenne Pepper (to taste)
,
Garlic Paste (to taste)
and
Fresh Ginger (to taste)
to taste, simmer another minute.
8.
Meanwhile, soak
Rice Noodles (8 oz)
in boiling water for 3-5 minutes or until soft enough to eat.
9.
When the noodles are soft, drain and rinse, then stir with
Toasted Sesame Oil (2 Tbsp)
.
10.
With a slotted spoon, remove all bones and solids, and add blanched, shocked and drained
Baby Bok Choy (6 cups)
, simmer for 1 minute, remove from heat, check and adjust seasoning.
11.
Place the noodles in a large serving bowl, top with
Radishes (1 bunch)
, shredded duck meat, and
Fresh Cilantro (to taste)
add the duck stock.