Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 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)
.
Step 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.
Step 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.
Step 4
Let the duck rest for 10 minutes before carving. Next remove the legs from the carcass, reserve together with the carcass.
Step 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
Step 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.
Step 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.
Step 8
Meanwhile, soak
Rice Noodles (8 oz)
in boiling water for 3-5 minutes or until soft enough to eat.
Step 9
When the noodles are soft, drain and rinse, then stir with
Toasted Sesame Oil (2 Tbsp)
.
Step 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.
Step 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.
Rate & Review
{{id}}