Chinese Barbecued Duck Soup

Ingredients

• 1/2 duck (Cooked Chinese BBQ Duck)
• 1 liter chicken stock
• 2 garlic cloves, peeled and lightly smashed
• 3 slices fresh ginger
• 3 sprigs fresh coriander
• 2 pieces lime rind
• 2 red chilies, split
• 1 bunch baby bok choy, washed and halved lengthways
• 1 cup broccoli floret
• 500 g fresh rice noodles
• 1 bunch baby bok choy, washed and halved lengthways
• 1 cup broccoli floret
• 2 cups bean sprouts
• 1/2 lime
• chopped fresh coriander

Directions

1. 1

   Remove all the meat from the duck carcass reserving the bones. I remve aas much fat as I can, and most of the skin, however the skin is really tasty so I like a bit of it in there. Shred the meat and refrigerate.

2. 2

   Pour the stock into a saucepan, then add the bones, garlic, ginger, coriander sprigs, lime rind and chillies. Bring to the boil, then reduce the heat and simmer for an hour.

3. 3

   Strain and return stock to the saucepan.

4. 4

   Add the shredded meat, baby bok choy and brocolli to the stock, bring to the boil and cook for about 3 minutes.

5. 5

   Meanwhile, heat the noodles according to directions (mine had boiling water poured over them, then stood for 30 seconds before being drained).

6. 6

   Divide noodles between 4 bowls, top with bean shoots.

7. 7

   Squeeze lime juice into soup, ladle the soup into the bowls and top with fresh coriander.