Duck & Glass Vermicelli Soup – Leftover’s Made Into A Feast

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Whenever I steam meats, seafood or vegetables, I never discard the broth but transform it into a delicious soup or sauce.
When I steamed a duck for “Crispy Fried Duck With Dirty Rice Sticks” a few weeks back, I strained the stock and saved the trimmings from the duck to use for this great soup on the following day.
Below is the result:
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Bon Appetit ! Life is Good !
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Duck & Glass Vermicelli Soup

simmer seasoned duck stock with whole chilies for 15 minutes. Add sesame oil. Check/adjust seasoning. Cover glass vermicelli in boiling ware, let steep for 10 minutes, strain

simmer seasoned duck stock with whole chilies for 15 minutes. Add sesame oil. Check/adjust seasoning. Cover glass vermicelli in boiling water, let steep for 10 minutes, strain

add chopped cabbage, simmer for two minutes

add vermicelli, diced leftover duck, cilantro and diced red peppers to soup. Bring back to a simmer, remove from heat at once. To serve, sprinkle with more cilantro

Duck & Glass Vermicelli Soup

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