Roast Duck Noodle Soup

Instructions

1. Prepare the duck
   If using a whole roasted duck, carefully remove the meat from the bones, keeping the skin intact where possible. Slice the meat into thin pieces and set aside. Reserve the bones for the broth.
2. Make the broth
   In a large pot, add the duck bones, stock, star anise, cinnamon stick, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 45 minutes. Strain the broth and discard the solids. Return the broth to the pot and add soy sauce, dark soy sauce, oyster sauce, and rice wine. Keep warm on low heat.
3. Prepare the noodles
   Bring a large pot of water to a boil. Cook the noodles according to package instructions, usually 2-3 minutes for fresh noodles. Drain well and rinse under cold water to stop the cooking process and prevent sticking.
4. Cook the vegetables
   In the same pot used for the noodles, bring fresh water to a boil. Blanch the bok choy or Chinese broccoli for 1-2 minutes until bright green and just tender. Remove and drain well.
5. Warm the duck
   If the duck has cooled, warm the slices by dipping them briefly in the hot broth or placing them in a steamer for 1-2 minutes. Be careful not to overcook as the duck will become tough.
6. Assemble the soup
   Divide the cooked noodles among serving bowls. Arrange the duck slices and blanched vegetables on top. Ladle the hot broth over everything, ensuring the broth covers the noodles completely.
7. Garnish and serve
   Sprinkle each bowl with sliced spring onions, fresh coriander leaves, and crispy fried shallots if using. Serve immediately while hot, with additional soy sauce or chili sauce on the side if desired.