1 bunch choy sum or other Asian greens, cut into 5 cm lengths
1 fresh long red chilli, thinly sliced
1 cup coriander leaves
2 spring onions, finely chopped
¼ cup deep-fried shallots
Break the duck down into pieces, remove the skin. Scrape the skin of excess fat and thinly slice and set then aside. Remove all of the meat from the bones and shred.
Put the bones into a large pot filled with the 3 litres of water and bring to the boil. Reduce the heat and simmer until the stock has reduced by one third. This can take about ½ hour.
Meanwhile, put the oil, garlic, ginger and spring onion into a frying pan, and sauté for 1 minute over medium heat until fragrant and golden. This is such a wonderful base for all good things! Deglaze the pan with the rice wine, and then remove from the heat and add the sesame oil.
Once the bone broth has reduced, strain off the bones and return to the stock pot. Add in the garlic, ginger and spring onions. Add in the shitake mushrooms, star anise and the duck meat and sliced skin.
Remove noodles from packet and soak in boiling water for a few minutes.
Just before serving add in bean shoots, noodles and any Asian greens that you desire.
Ladle delicious duck noodle soup into bowls and garnish with chilli, coriander, spring onions and crispy fried shallots.