Chinese Roast Duck Noodle Soup
Set 2 store-bought, sliced Peking or Chinese barbecued duck breasts* on a baking sheet and warm in a 350° oven.
Meanwhile, simmer 1 qt. chicken broth with 2 crushed garlic cloves and 2 smashed fresh ginger slices, 15 minutes. Use a slotted spoon to remove garlic and ginger and discard. Add 8 oz. fresh thick udon noodles, 2 cups roughly chopped bok choy, and 1 tbsp. soy sauce to broth; simmer until warmed through. Ladle into 4 bowls. Top each with duck pieces and a drizzle of Asian (toasted) sesame oil.
Set 2 store-bought, sliced Peking or Chinese barbecued duck breasts* on a baking sheet and warm in a 350° oven.
Meanwhile, simmer 1 qt. chicken broth with 2 crushed garlic cloves and 2 smashed fresh ginger slices, 15 minutes. Use a slotted spoon to remove garlic and ginger and discard. Add 8 oz. fresh thick udon noodles, 2 cups roughly chopped bok choy, and 1 tbsp. soy sauce to broth; simmer until warmed through. Ladle into 4 bowls. Top each with duck pieces and a drizzle of Asian (toasted) sesame oil.
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