Duck Frame, Vermicelli, and Bok Choy Soup
A simple and comforting soup featuring duck bones, glass noodles, and fresh greens.
Story
This soothing soup is a clever way to utilize leftover duck bones, creating a flavorful broth that pairs perfectly with the delicate texture of vermicelli and the crispness of bok choy.
Ingredients
bok choy
to taste
glass noodles
to taste
duck frame
to taste
green onion
to taste
Instructions
1
Step 1
Ingredients needed: Duck skin, fat and duck frame, green onion, baby bok choy.
2
Step 2
Add a little salt and oil to the water, bring to a boil, add baby bok choy and blanch for half a minute.
3
Step 3
Cool in cold water and cut into sections.
4
Step 4
Start a fresh pot of water, bring to a boil, and add the duck skin and duck frame.
5
Step 5
Add chopped green onions.
6
Step 6
Add an appropriate amount of thirteen-spice powder.
7
Step 7
Add salt to taste.
8
Step 8
Add vermicelli and cook for 3-5 minutes.
9
Step 9
Add the baby bok choy and boil for 2 minutes.
10
Step 10
Done.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
