Title: Duck Soup with Extra-Thin Noodles
Categories: Indian Poultry Soup Pasta
Yield: 6 Servings
| 2 | c | Preserved mustard greens |
| 7 | c | Water |
| 4 | | Garlic cloves, crushed |
| 1 | ts | Finely chopped fresh ginger |
| 1 | tb | Fish sauce |
| 1/2 | ts | Salt |
| 4 | oz | Extra-thin wheat noodles |
| 1 | | 3 lb duck |
| 1 1/2 | c | Chicken stock |
| 1 | | Onion, chopped |
| 1/4 | c | Light soy sauce |
| 1/2 | ts | Pepper |
| 1 | ts | Sugar |
| 1 | c | 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.