Ingredients

• 3 tablespoons vegetable oil
• Bones from 1 duck
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2 inches fresh ginger, sliced
• 1 clove garlic, minced
• 1 teaspoon black peppercorns
• 1 teaspoon Szechuan peppercorns
• 2 kaffir lime leaves
• Salt and pepper
• 2 baby bok choy, sliced
• 1 cup chopped scallions
• 1 hot red chile, cut into thin strips
• 1 tablespoon soy sauce
• 1 package wonton egg noodles
• 2 cooked duck breasts
• Thai basil, for garnish
• Lime slices, for garnish
• Sriracha sauce, for serving

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Instructions

1. For the broth: In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
2. For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
3. To serve: Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.