Asian Inspired Duck & Udon Soup

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This  soup is my  “to go to”  soup when I have leftover duck or goose (yesterdays roast duck) . It is quick and easy and oh so delicious. The vegetables and noodles are interchangeable with any vegetables and pasta you might have at hand, such as cabbage, bok choy, shiitake or spinach, or egg noodles, rice noodles, mung bean noodles. Use whatever is at hand and tickles your fancy 🙂
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Chop up the carcasse and other leftover bones and bits of meat and simmer with garlic, ginger, salt, lime slices, a bit of sugar and sriracha sauce for 45 minutes. Skim of all foam which rises during this time. Strain stock and discard solids. Adjust seasoning to your liking. Place hot udon noodles and blanched vegetables in a serving bowl, top with sliced duck pieces and cover with broth. Drizzle with some hot chili oil. Serve with a side dish of hoi sin sauce and sriracha sauce to dip the duck.

Bon Appetit !   Life is Good !
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Asian Inspired Duck & Udon Soup

Asian Inspired Duck & Udon Soup

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