The waiter looked at me funny when I asked for the duck carcass at Peking Duck House during dinner last week. I think he was surprised only because I wasn’t one of his regular customers asking for it. I’m sure they use the duck excess to make other dishes, but the way I see it, I should be able to take the carcass home myself if I paid $40 for their Peking duck.
At home, I was able to salvage a lot of meat from the carcass. I spent the rest of the rainy weekend making stock out of the bones. I made a very hearty soup out of the entire thing using rice vermicelli noodles, but feel free to use udon or soba; just cook according to package instructions. I was able to make several servings of soup with this recipe. I added smoked tofu in one, carrot tops and dried mushrooms in the other and homemade meatballs another time. It was the soup that kept on giving.
For the duck stock:
1 duck carcass from your Peking Duck order, chopped in pieces so they fit in your pot
1 carrot, chopped
1 celery, chopped
2 scallions, chopped
1 onion, chopped
1 cinnamon stick
2 star anise
1 bay leaf
For the duck soup:
leftover duck meat
baby bok choy, chopped
1 bunch of scallions, thinly sliced
half a bunch of cilantro, finely chopped
2 cloves garlic, minced
1 small knob of ginger, peeled, grated
light soy sauce
1. Make duck stock like you make any stock. Store in plastic containers in the freezer until ready to use. Before eating the duck soup, heat the duck stock in a small pot. Add garlic, cilantro and ginger and let boil to absorb the flavors. Stir in the meat and the baby bok choy for a couple of minutes until the greens wilt.
2. Separately, boil some water to cook the noodles. If using rice vermicelli noodles, you only need to cook them for 15 seconds. Remove from boiling water and add to individual soup bowls before serving.
3. Ladle in flavored duck broth to bowls with noodles. Top with scallions. Drizzle with some soy sauce, fish sauce and lime juice to taste.