- Roast duck from Chinatown
- Wonton noodles (Chinese character: 馄饨, pronounced Húntún)
I usually get my Wonton noodles fresh at the Asian grocery store.
If you don’t have access to an Asian grocery store, something dry and available online like this works too ( affiliate link):
- Seasoned boiled eggs
- Chopped scallions
- Chopped cilantro
- Minced garlic
- Sliced ginger
Go buy a roast duck from a Chinese BBQ shop. You can usually find these in Chinatown. This is definitely a bit of a cheat, but I’ve yet to make my own Chinese roast duck. Of the instructions I have read, it seems to require a lot of work. At some point, I’ll take a stab at making my own Chinese roast duck.
Break down the duck into meaty, edible bits and fatty, inedible bits.
Bring a pot of water to a boil and drop in the fatty, inedible bits. Toss in some aromatics if you’d like (garlic, ginger). Let this boil for a few minutes to infuse the water with the duck flavor. This will become the soup base. The longer you let this boil, the better it is.
In a separate pot, bring water to a boil, and drop in the wonton noodles. Boil until the noodles are cooked but still firm. Remove noodles and run it under cold water to remove the excess starch. Put this in a serving bowl.
Slice the edible pieces of duck into bite-sized pieces, and drop it into the soup base. Let this boil briefly, just enough to warm up the duck slices, but not enough to overcook it. This should be quick, under a minute.
Pour the soup base and duck over the bowl of noodles.
Top the noodles with anything else you’d like to add and serve.