Duck Noodle Soup with Crunchy Leek

(serves 1)

Leftover duck should never be wasted, not only because it's a bit on the expensive side of meats but because the Chinese in me knows every morsel and bony scrap of it can have the taste extracted out of it! 

This duck soup was just made from the leftover bones after i made curry the other day, but if this was your main dish, then you would de-bone the duck first. The key to delicious duck soup is to keep it concentrated!

Prep time: 10 min

Cooking time: 30 min

Ingredients:

Bones of at least half a roast duck

At least 3-5 good meaty pieces of duck, thinly sliced (the more the better)

5 leaves of chinese cabbage

20g bamboo shoots

1/2 leek

100g sweet potato (Japchae) noodles/udon

Sesame seeds, to serve

Method:

1. De-bone the duck, and put the meat aside.

2. Bring 1L of water to the boil and add 1 tsp salt and the duck bones and cook covered for 20min (to avoid evaporation)

3. Chop the cabbage leaves in half down the middle, and then into 2-3 cm slices.

4. Thinly slice the leek and the bamboo shoots.

5. Add the cabbage and the bamboo shoots to the soup.

6. Heat a frypan with 1/2 T oil, then fry the leek until crispy.

7. Boil water in a separate pan and cook the sweet potato noodles for 3min, then drain.

8. To serve, take the vegies out of the soup first, removing the duck bones as you go (by this stage they have no more flavour). Add in the noodles and then the soup and top with the duck meat, the crunchy leek and of course, a generous sprinkle of sesame seeds!