Duck Soup With Extra-Thin Noodles
indian, pasta, poultry, soups
2 cup preserved mustard greens
7 cup water
4 garlic cloves, crushed
1 teaspoon finely chopped fresh ginger
1 tablespoon fish sauce
1/2 teaspoon salt
4 oz extra-thin wheat noodles
1 3 lb duck
1 1/2 cup chicken stock
1 onion, chopped
1/4 cup light soy sauce
1/2 teaspoon pepper
1 teaspoon sugar
1 cup thinly sliced green onion
Rinse the greens , soak in cold water for 1 hr; drain, cut into 1" slices and set aside. Skin duck and remove fat. Sever wings and thighs and sep- erate breast from back. Combine duck pieces with the next 10 ingredients in a large pot, bring to a boil, skim off any foam, lower heat, cover and simmer 1 hr. Remove from heat. Remove the duck, let pieces cool and bone them. Soak noodles in water 15 min and drain. Return the soup to med heat and add duck meat, noodles and mustard greens. Simmer 15 min and serve with green onion garnish.
Yield: 6 servings