Duck Broth With Noodles

• 1 None Chinese barbecued duck
• 3 cups chicken stock
• 2 None star anise
• 1 None cinnamon stick
• 1 clove garlic, crushed
• 1 piece (2 inches) fresh ginger, thinly sliced
• 5 oz dried rice stick noodles
• 1 tsp sesame oil
• 7 oz gai lan, coarsely chopped
• 2 None green onions, thinly sliced
• 1/4 cup firmly packed cilantro leaves

1. Remove meat and skin from duck. Remove and discard excess fat from meat and skin; reserve half the skin. Slice duck meat thinly.
2. Coarsely chop duck bones and place in large saucepan with stock, 6 cups water, star anise, cinnamon, garlic and ginger. Bring to a boil; boil, uncovered, for 20 mins. Strain liquid into another saucepan; return liquid to a boil.
3. Place noodles in medium heatproof bowl; cover with boiling water. Let stand for 5 mins or until just tender; drain.
4. Add duck, sesame oil, and 1/2 each of the gai lan, green onion and cilantro to the broth; cook until heated through.
5. To serve, divide noodles among bowls. Top with broth, remaining gai larn, onion and cilantro, then top with finely sliced reserved duck skin.

chinese barbecued duck, chicken stock, anise, cinnamon stick, clove garlic, fresh ginger, noodles, sesame oil, gai lan, green onions, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35535 (may not work)