Most Chinese markets and take-out restaurants sell some form of roast Peking or barbecued duck. It's easy to call ahead and pick it up on the way home. Then just serve it with a flavorful homemade broth and fresh noodles for a soup that will keep your taste buds happy.
1 qt. reduced-sodium chicken broth
2 quarter-size coins fresh ginger, smashed
2 garlic cloves, smashed
2 roasted duck breasts (from takeout), sliced or chopped, with bones and skin
8 ounces fresh thick wheat udon noodles
1 tablespoon soy sauce
2 cups roughly chopped bok choy
2 teaspoons Asian (toasted) sesame oil
How to Make It
Preheat oven to 350°. In a medium saucepan, simmer broth, ginger, and garlic, covered, 15 minutes to develop flavor.
Meanwhile, set duck on a baking sheet and bake until warm. Using a slotted spoon, remove ginger and garlic from broth and discard. Add noodles and soy sauce and let simmer until warmed through, about 5 minutes. Add bok choy and let cook just until wilted, about 2 minutes. Ladle soup into 4 bowls and drizzle each with 1/2 tsp. sesame oil. Set a few pieces of duck on top of each bowl of soup.