Chinese Duck with Shiitake Mushrooms and Wide Rice Sticks

• 1 whole Chinese roast duck
• 4 whole star anise
• 1 cinnamon stick (about 4 inches)
• 1 piece (3 inches) peeled fresh ginger, sliced
• 6 large scallions, cut into 1-inch pieces
• 4 1/2 teaspoons small dried shrimp (optional)
• 4 1/2 teaspoons Asian fish sauce
• 1 1/2 teaspoons sugar
• 8 fresh shiitake mushrooms, stemmed, caps sliced if large, left whole if small
• 2 cups mung bean sprouts
• 4 heads baby bok choy
• 10 1/2 ounces wide rice sticks

1. Make the broth: Remove meat with skin from duck; keep legs intact.
2. Cut meat into large chunks; remove excess fat, and discard.
3. Set aside.
4. Remove fat from bones; cut bones into large pieces.
5. Put 6 cups water, the bones, star anise, cinnamon stick, ginger, about two-thirds of the scallions, dried shrimp, fish sauce, and sugar into a large pot.
6. Bring to a simmer; skim foam from the surface.
7. Cook, covered, 45 minutes.
8. Pour through a fine sieve into another large pot; discard solids.
9. Let broth stand 10 minutes; skim fat from the surface.
10. Return to a simmer.
11. Add mushrooms to broth, and cook until they are tender, about 5 minutes.
12. Add duck meat and remaining scallions; cook until duck is heated through.
13. Reduce heat to low, and cover.
14. Bring a large pot of water to a boil.
15. Add sprouts; cook until slightly softened, about 2 minutes.
16. Using a slotted spoon, transfer to a plate.
17. Add bok choy to pot, and cook until bright green and tender, about 5 minutes.
18. Transfer to a plate.
19. Bring a large pot of water to a boil.
20. Add noodles; cook according to package instructions, 6 to 8 minutes.
21. Drain; rinse under cold running water.
22. Set aside.
23. Using a slotted spoon, remove duck meat; divide among 4 serving bowls.
24. Divide noodles, sprouts, and bok choy among bowls.
25. Ladle broth into bowls, dividing evenly.
26. Serve immediately.

chinese roast duck, star anise, cinnamon, fresh ginger, scallions, shrimp, fish sauce, sugar, shiitake mushrooms, bean sprouts, choy, rice

Taken from www.epicurious.com/recipes/food/views/chinese-duck-with-shiitake-mushrooms-and-wide-rice-sticks-392664 (may not work)