For the duck stock:
1 duck carcass chopped in pieces so they fit in your pot (including wings, neck, head…)
1 carrot (roughly chopped)
1/2 small celery root (roughly chopped)
1 onion (roughly chopped)
3 cloves garlic (crushed)
1 cinnamon stick
1 star anise
1 bay leaf
4 tbsp. soya sauce
8 cups water
For the duck soup:
4 cups duck stock
dang myun noodles (or whatever noodles you have)
baby bok choy
some cilantro (chopped)
2 cloves garlic (minced)
1 small knob of ginger (peeled, finely chopped)
handful of button style mushrooms
2 tbsp. fish sauce
around 4 tbsp. soy sauce
1 tbsp. lime juice
handful bean sprouts (parboil bean sprouts in boiling water for few seconds, rinse with cold water, drain off)
1 shallot (finely sliced)
Make duck stock like you make any stock. Put all the ingredients in a large pot and cook for 2 hours. Remove any remaining meat from the carcass and reserve. Cool reduced stock, and refrigerate overnight. When stock is cold, skim fat from the surface. You can use it for frying. Store in plastic containers in the freezer until ready to use.
To make asian style soup heat 1l of duck stock and add half of the garlic, ginger and cilantro to it and let it boil to absorb all the flavors. Stir in the mushrooms and the baby bok choy for a couple of minutes until the greens wilt. Adjust seasoning with fish sauce, soy sauce and lime or lemon juice.
Separately, boil some water to cook the noodles. Boil them for 5 minutes, strain, cool.
Heat some of the duck fat in a wok add remaining garlic and ginger. Stir in the noodles and season with soy sauce. Stir fry for 30 seconds.
Ladle in flavored duck broth to bowls with noodles. Top with bean sprouts and sprinkle with remaining cilantro and shallots.