Chinese Roasted Duck Soup

Place the rice noodles in a bowl of hot water and soak them until just softened, about 15 minutes. When done, drain off the water and set noodles aside.

Preheat oven to 375 F. Score the sides of the duck’s skin with a knife. Place duck in a glass baking dish that you’ve coated with olive oil. Add carrots, onion and garlic. Roast for about 40-50 minutes, or until duck is brown and slightly pink on the inside.

While duck roasts, heat broth and soy sauce in a stock pot over medium-low heat. When it’s done, remove the duck from the oven. Remove duck from pan and cut off fat and skin. Cut the duck into bite size pieces and set aside.

Place roasted vegetables and duck into the broth and reduce heat to low. Heat duck and vegetables for about 10 more minutes. Then add in the noodles and chopped bok choy. Heat until bok choy is just softened, just a few minutes. Season with a dash of salt and pepper and enjoy!

Recipe adapted from myrecipes.com.