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Susan Jung

I use quite a lot of Chinese siu mei (roasted meats) in my cooking. The meats are already well-flavoured, so they just need to be stir-fried with vegetables and/or noodles to make a quick meal.
For this dish, the duck bones are simmered with water to make a rich broth that's ladled over cooked noodles, bean sprouts and the sliced duck meat. To complete the meal, serve bowls of duck soup noodles with a side dish of blanched Chinese bitter greens that have been drizzled with oyster sauce and sesame oil. 
 1/2 a Chinese roast duck, in one piece
 300-400 grams of fresh rice noodles or egg noodles
 A large handful of bean sprouts
 Fresh coriander sprigs
 1-2 spring onions, sliced
 1 red bird's-eye chilli (optional)
 Sesame oil, for drizzling
 Fine sea salt and ground white pepper
 Strip the meat from the duck carcass and set it aside. Put the carcass and wing (which has little meat) in a medium-sized stock pot and add a litre of boiling water.  Bring to a boil, then lower the heat and simmer for 15 minutes (or longer, if you have the time). 
 While the broth is simmering, cook the noodles in a separate pot of boiling water.  Just before the noodles are ready, add the bean sprouts and blanch them for 15 seconds. Drain the ingredients then divide them among two to four bowls.  Slice the duck meat and arrange on top of the noodles and bean sprouts. If you're adding the chilli, chop it roughly.
 Taste the broth and add salt, if necessary. Stir in a small amount of ground white pepper.  Ladle the hot broth over the noodles and add a drizzle of sesame oil. Add a few sprigs of fresh coriander, some spring onions and chopped chilli to each bowl, then serve.



Duck Noodle Soup