FOR THE NOODLES
- 1 1/2 cups all-purpose flour, plus more for surface
- 1/2 cup buckwheat flour
- 1/2 teaspoon salt
- 2 large duck eggs
- 1/4 cup plus 2 tablespoons cold water
- Vegetable oil, for rack
FOR THE SOUP
- 1 tablespoon distilled white vinegar
- 6 large duck eggs
- 1 1/2 cups fresh or frozen peas
- 4 scallions, white and pale-green parts only, thinly sliced
- 3 ounces fresh enoki mushrooms
- Freshly ground pepper, to taste
FOR THE STOCK
- 2 whole ducks (each about 7 pounds), each cut into 8 pieces
- Coarse salt and freshly ground pepper
- 4 medium carrots, coarsely chopped
- 6 celery stalks, coarsely chopped
- 3 large onions, halved
- 1 head garlic, halved horizontally
- 7 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon black peppercorns
- 2 ounces (4 inches) fresh ginger, sliced
- Make the stock: Preheat oven to 400 degrees. Season ducks with salt and pepper and place side by side in a roasting pan. Add carrots, celery, onions, and garlic to pan. Roast, turning ducks occasionally, until golden brown, about 1 1/4 hours.
- Remove meat from 1 duck, slice, and reserve. Transfer duck bones, remaining roasted duck, and vegetables to a stockpot. Place herbs, bay leaf, and peppercorns in cheesecloth, wrap, and tie with kitchen twine. Add to pot along with the sliced ginger and 1 tablespoon salt. Add enough cold water to cover. Bring to a boil, and cook for 10 minutes. Reduce heat to medium, and simmer, uncovered, occasionally skimming foam from the surface, for about 2 hours.
- Strain stock through a fine sieve into a large bowl. Discard solids. Season with salt to taste. Let cool completely. Cover, and refrigerate. When stock is cold, skim fat. (Stock can be refrigerated in an airtight container for up to 3 days.)
- Make the noodles: Whisk together flours and salt in a large bowl. Make a well in center, add eggs and water, and lightly beat together with a fork. Gradually draw dry ingredients into wet ingredients, mixing with the fork until just incorporated. Knead dough by hand on a floured work surface or with a mixer fitted with the dough hook until very smooth and supple, 10 to 15 minutes by hand, 8 to 10 minutes with a mixer. Wrap dough in plastic, and refrigerate for at least 1 hour (or overnight).
- Divide dough into 4 portions. Feed 1 piece of dough (keep remaining pieces covered with plastic) through a pasta machine's widest setting (#1) twice. Continue to feed dough through ever-finer settings, 2 passes on each setting, until sheet is 1/16 inch thick (#4). If dough is sticking, dust very lightly with flour. Cut sheet into 9-inch-long pieces. Pass each sheet through the fettuccine attachment. Transfer to a lightly oiled wooden drying rack. Repeat with remaining dough. Let noodles dry on rack for 45 to 60 minutes.
- Make the soup: Transfer stock to a large saucepan, and bring to a vigorous simmer over medium heat. Meanwhile, bring a large pot of water to a simmer. Add vinegar. Crack 1 egg into a ramekin or cup, then carefully slide egg into the water and cook for 2 minutes. Using a slotted spoon, transfer poached egg to a plate lined with paper towels. Repeat.
- Add peas to simmering stock. Cook until bright green and tender, 5 minutes for fresh peas and 2 minutes for frozen. Add noodles. Cook until tender, about 2 minutes. Add reserved duck meat, and heat until warm, about 1 minute. Ladle noodles, peas, and soup into bowls. Place a poached egg on top of each serving, and top with scallions and mushrooms. Season with pepper. Serve immediately.
It is easier to remove the fat from stock that has been chilled in the refrigerator.