Peking Duck Noodle Soup

• Broth
• 3 tablespoons vegetable oil
• bones from 1 duck
• 1 onion, chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• 2 inches fresh ginger, sliced
• 1 garlic clove, minced
• 1 teaspoon black peppercorns
• 1 teaspoon szechuan peppercorns
• 2 kaffir lime leaves
• salt and pepper
• Duck Soup
• 2 baby bok choy, sliced
• 1 cup chopped scallion
• 1 hot red chili pepper, cut into thin strips
• 1 tablespoon soy sauce
• 1 package wonton egg noodles
• 2 cooked duck breasts
• Thai basil, for garnish
• lime slice, for garnish
• sriracha sauce, for serving

1. For the broth:
2. In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
3. For the duck soup:
4. Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
5. To serve:
6. Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.

broth, vegetable oil, bones from, onion, celery, carrots, ginger, garlic, black peppercorns, szechuan peppercorns, lime, salt, soup, choy, scallion, hot red chili pepper, soy sauce, wonton egg noodles, basil, lime slice, sriracha sauce

Taken from www.food.com/recipe/peking-duck-noodle-soup-532219 (may not work)