Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

>
Duck and noodles – what’s not to like about that ? 🙂
Since I prepare roast duck often, duck soup is naturally on the menu just as much. Even just a few bones, skin, scraps, innards and the neck from one duck, added to chicken or vegetable stock and seasoning, is enough to prep a rich, tasty soup. Any veggie, pasta, even rice thrown-in, and you’ll be rewarded with a tasty and economical meal. You can also strain the stock and use it to fix a great congee for breakfast, just add some scallions and fried shallots and voilà, another satisfying quickie. ( Meal, that is ! ) 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for  ROAST DUCK – PART ONE – “DUCK WITH DIRTY NOODLES”

>
Click here for more  Duck  on  ChefsOpinion
>
Click here for more  Soup  on  ChefsOpinion
>
Click here for  Congee  on  ChefsOpinion
>

>
>

Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

>

Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

>

Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

>

Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Advertisements

4 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s