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Roast Duck Noodle Soup

Soups and Congees

Roast Duck Noodle Soup
1 teaspoon five-spice powder
1 Tablespoon sesame oil
3 Tablespoons hoisin sauce
3 Tablespoons light brown sugar (optional)
1 Tablespoon dark soy sauce
2 duck boneless breasts, skin on
4 cups chicken stock
2 dried Chinese black mushrooms, soaked, then their stems discarded
3 and 1/2 ounces shredded Chinese cabbage
1 Tablespoon thin soy sauce
1 Tablespoon Shaoxing rice wine or dry sherry
1 Tablespoon white Chinese vinegar
7 ounces cooked wheat flour noodles
1 scallion, sliced thinly on the angle
1 and 1/2 ounces bean sprouts
1 large handful of fresh coriander leaves and stems, coarsely chopped
salt and freshly ground black pepper, to taste
1. Mix five-spice powder, sesame oil, hoisin sauce, the brown sugar, dark soy sauce, and three tablespoons of cool water in a bowl, add the duck breasts, and marinate at least twenty minutes or overnight. Then remove the duck breasts, and pat them dry.
2. Preheat oven to 400 degrees F. Put in a broiling pan to preheat it, and when hot, put the duck breasts on it, skin side down and cook them for one minute. Turn them over and cook the other side about the same amount of time or until brown. Then transfer them to a baking tray skin-side up, and cook them until as done as you like this meat, from ten to twenty minutes.
3. Heat chicken stock to the boil and immediately reduce heat to simmer, then add mushrooms, Chinese cabbage, soy sauce, rice wine, and the vinegar. Bring stock and its ingredients back to the boil. Add the scallion pieces, bean sprouts, and chopped coriander and immediately remove pot from the heat source, and add salt and pepper, to taste.
4. Slice each duck breast into six slices. Put soup into six individual soup bowls, distribute other ingredients in the pot, and put two duck slices on top of each bowl. Serve.

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