Chinese Duck with Shiitake Mushrooms and Wide Rice Sticks
Cleaved Chinese roast duck, smoky shiitakes, and bok choy accompany wide rice sticks and broth in a nourishing bowl.
Source: Martha Stewart Living, July 2006
- 1 whole Chinese roast duck
- 4 whole star anise
- 1 cinnamon stick (about 4 inches)
- 1 piece (3 inches) peeled fresh ginger, sliced
- 6 large scallions, cut into 1-inch pieces
- 4 1/2 teaspoons small dried shrimp (optional)
- 4 1/2 teaspoons Asian fish sauce
- 1 1/2 teaspoons sugar
- 8 fresh shiitake mushrooms, stemmed, caps sliced if large, left whole if small
- 2 cups mung bean sprouts
- 4 heads baby bok choy
- 10 1/2 ounces wide rice sticks
Make the broth: Remove meat with skin from duck; keep legs intact. Cut meat into large chunks; remove excess fat, and discard. Set aside. Remove fat from bones; cut bones into large pieces. Put 6 cups water, the bones, star anise, cinnamon stick, ginger, about two-thirds of the scallions, dried shrimp, fish sauce, and sugar into a large pot. Bring to a simmer; skim foam from the surface. Cook, covered, 45 minutes. Pour through a fine sieve into another large pot; discard solids. Let broth stand 10 minutes; skim fat from the surface. Return to a simmer.
Add mushrooms to broth, and cook until they are tender, about 5 minutes. Add duck meat and remaining scallions; cook until duck is heated through. Reduce heat to low, and cover.
Bring a large pot of water to a boil. Add sprouts; cook until slightly softened, about 2 minutes. Using a slotted spoon, transfer to a plate. Add bok choy to pot, and cook until bright green and tender, about 5 minutes. Transfer to plate.
Bring a large pot of water to a boil. Add noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.
Using a slotted spoon, remove duck meat; divide among 4 serving bowls. Divide noodles, sprouts, and bok choy among bowls. Ladle broth into bowls, dividing evenly. Serve immediately.