Chinese Duck with Shiitake Mushrooms and Wide Rice Sticks

1. 1

   Make the broth: Remove meat with skin from duck; keep legs intact.

2. 2

   Cut meat into large chunks; remove excess fat, and discard.

3. 3

   Set aside.

4. 4

   Remove fat from bones; cut bones into large pieces.

5. 5

   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.

6. 6

   Bring to a simmer; skim foam from the surface.

7. 7

   Cook, covered, 45 minutes.

8. 8

   Pour through a fine sieve into another large pot; discard solids.

9. 9

   Let broth stand 10 minutes; skim fat from the surface.

10. 10

    Return to a simmer.

11. 11

    Add mushrooms to broth, and cook until they are tender, about 5 minutes.

12. 12

    Add duck meat and remaining scallions; cook until duck is heated through.

13. 13

    Reduce heat to low, and cover.

14. 14

    Bring a large pot of water to a boil.

15. 15

    Add sprouts; cook until slightly softened, about 2 minutes.

16. 16

    Using a slotted spoon, transfer to a plate.

17. 17

    Add bok choy to pot, and cook until bright green and tender, about 5 minutes.

18. 18

    Transfer to a plate.

19. 19

    Bring a large pot of water to a boil.

20. 20

    Add noodles; cook according to package instructions, 6 to 8 minutes.

21. 21

    Drain; rinse under cold running water.

22. 22

    Set aside.

23. 23

    Using a slotted spoon, remove duck meat; divide among 4 serving bowls.

24. 24

    Divide noodles, sprouts, and bok choy among bowls.

25. 25

    Ladle broth into bowls, dividing evenly.

26. 26

    Serve immediately.

* Per serving · 4 servings · Values may vary.