For the Broth:
2 Pekin ducks with giblets*
salt and pepper
1 T. vegetable oil
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
2 cloves garlic, peeled and crushed
4 quarts chicken stock
4 ½ “-thick slices fresh ginger
1 cinnamon stick, crushed
2 whole cloves
4 star anise
To Garnish:
8 sprigs cilantro
1 cup bean sprouts
16 dried shiitake mushroom, reconstituted
4 baby bok choy
1 green onion, thinly sliced
6 small chilies, sliced thinly
Garlic chili sauce
For the Noodles:
½ lb of fresh ramen or other wheat noodles
Remove the giblet bag form the duck. Chop up neck, Reserve the liver for another dish. Remove the legs and the breasts from the duck. . Reserve the duck legs for another dish. Chop up the duck carcass with a cleaver, removing as much of the skin as you can. Score the skin on the breast. Season with salt and pepper. Put on a plate and refrigerate.
Heat the vegetable oil in a large pot. Brown the chopped up neck, giblets (heart and gizzard) and carcass in batches, being careful not to burn them but getting the well browned. Remove pieces to a plate.
Add the vegetables and cook until golden brown. Return the carcass to the pot along with the chicken stock, ginger cinnamon, cloves and star anise. Bring to a boil and then turn down the heat to a gentle simmer. Cook for 2 hours, skimming off the fat and scum that comes to the surface as it cooks.
When the stock is ready, strain through a fine-meshed strainer.
While the duck broth is cooking, cook the duck breasts. Place them, skin side down in a frying pan over a medium low heat and cook slowly, rendering out as much fat as you can. When the fat has rendered out and the skin is brown and crispy, remove to a plate and reserve until the broth is ready. Strain and reserve the fat too.
When the broth is ready, finish cooking the duck breasts: Heat a tablespoon or two of the reserved duck fat in a frying pan skin over a medium high heat. Add the duck breast, skin side down and cook for a couple of minutes and then turn it over on to the other side. Cook for a further 3-4 minutes until the breast feel a little firm. Remove the duck from the pan and let rest on a plate skin side up.
Bring a pot of water to a boil and add the noodles. The fresh ramen will take about 4 minutes, other wheat noodles may take longer. Add the bok choy for the last 2 minutes to wilt. Strain.
Meanwhile reheat the broth, adding the shiitake mushrooms.
Place the noodles in mounds in the heated soup bowls. Add enough broth to almost come up to the top of the noodles. Add the bok choy. Slice the duck breast and place slices on top. Garnish with cilantro sprigs and bean sprouts.
Pass the sliced chili peppers and garlic chili sauce separately.
*The duck legs can be browned and cooked along with the carcass. When the stock is strained save the legs, remove the skin and discard. Shred the meat and add it in to the soup.