You can purchase a whole roast duck at your local Chinese restaurant. Some varieties of noodles suggest soaking them in boiling water instead of cooking them; check your package instructions before preparing them.

　　

Ingredients

serves 4

　　1 whole Chinese roast duck

　　4 whole star anise

　　1 cinnamon stick (about 4 inches)

　　1 piece (3 inches) peeled fresh ginger, sliced

　　6 large scallions, cut into 1-inch pieces

　　4 1/2 teaspoons small dried shrimp (optional)

　　4 1/2 teaspoons Asian fish sauce

　　1 1/2 teaspoons sugar

　　8 fresh shiitake mushrooms, stemmed, caps sliced if large, left whole if small

　　2 cups mung bean sprouts

　　4 heads baby bok choy

　　10 1/2 ounces wide rice sticks

　　

Step 1

Make the broth: Remove meat with skin from duck; keep legs intact. Cut meat into large chunks; remove excess fat, and discard. Set aside. Remove fat from bones; cut bones into large pieces. Put 6 cups water, the bones, star anise, cinnamon stick, ginger, about two-thirds of the scallions, dried shrimp, fish sauce, and sugar into a large pot. Bring to a simmer; skim foam from the surface. Cook, covered, 45 minutes. Pour through a fine sieve into another large pot; discard solids. Let broth stand 10 minutes; skim fat from the surface. Return to a simmer.

　　

Step 2

Add mushrooms to broth, and cook until they are tender, about 5 minutes. Add duck meat and remaining scallions; cook until duck is heated through. Reduce heat to low, and cover.

　　

Step 3

Bring a large pot of water to a boil. Add sprouts; cook until slightly softened, about 2 minutes. Using a slotted spoon, transfer to a plate. Add bok choy to pot, and cook until bright green and tender, about 5 minutes. Transfer to a plate.

　　

Step 4

Bring a large pot of water to a boil. Add noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.

　　

Step 5

Using a slotted spoon, remove duck meat; divide among 4 serving bowls. Divide noodles, sprouts, and bok choy among bowls. Ladle broth into bowls, dividing evenly. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.