-
1
Prepare an ice bath and place a large pot of salted water over high heat.
-
2
When the water comes to a boil, add the spinach and cook quickly, 10 to 15 seconds, until bright green.
-
3
Remove and submerge in the ice bath until cooled.
-
4
Drain well.
-
5
Lay a 12-inch-long piece of plastic wrap on the counter and carefully lay the spinach across it to form a 1-inch-thick row about 1/2 inch from the bottom.
-
6
Roll the plastic over the spinach to create a roll, leaving both ends open.
-
7
Hold the spinach roll vertically over a sink and squeeze to drain excess water.
-
8
Cut the rolled spinach into 4 equal pieces.
-
9
Keep the spinach in the plastic until ready to serve; set aside.
-
10
Trim the excess fat from the duck breast and discard.
-
11
Slice the duck into 1/4-inch-thick slices.
-
12
You should get 12 to 16 slices from a 4-ounce duck breast.
-
13
Pour 1/2 cup of the broth into a small saute pan and bring to a boil.
-
14
Add 4 duck slices to the broth and cook, turning once, for 20 seconds (the center of the slice will be slightly pink).
-
15
Remove the duck from the pan and repeat with the rest of the duck slices until all are cooked.
-
16
Keep the duck warm until ready to serve.
-
17
Place a large pot of water over high heat and bring to a boil.
-
18
Add the noodles and cook until they are tender and cooked through, but not mushy, about 1 minute if youre using fresh noodles, or 4 to 5 minutes for dried noodles.
-
19
Drain well.
-
20
To serve, divide the noodles among 4 bowls and top each with 1 cup of the remaining broth, 1 piece of the spinach (plastic wrap removed), 3 or 4 duck slices, and 1 tablespoon of the scallions.
