Ingredients

• duck broth (recipe below) + pieces of meat from the broth
• about 150 g mushrooms (porcini, cepe, Chinese mushrooms) fresh or frozen
• 200 g rice or soba noodles, cooked

Duck broth

• about 1 kg duck wings (9 pieces)
• sea salt
• 1 tablespoon freshly grated ginger
• 2 cups orange juice
• 2 tablespoons honey
• 3 tablespoons soy sauce
• 1 large clove garlic, crushed with the flat of a knife
• 1/2 teaspoon chili flakes
• 2 star anise
• a piece of cinnamon bark or 1/4 teaspoon ground
• 4 cloves

Preparation

1. Duck broth: Preheat the oven to 180 degrees. On a large baking sheet arrange the wings sprinkled with sea salt. Cover loosely with aluminum foil and place in the oven. Roast for 1 hour. Drain the melted fat into a small bowl. Brush the wings with grated ginger, pour over a cup of orange juice and place in the oven. Roast uncovered for about 1 hour, meanwhile turn the wings 1-2 times, if necessary pour more juice, and when it runs out, add water so the juices don't stick to the bottom of the sheet. Be careful not to burn the wings, if necessary cover them again with foil or end roasting earlier. Brush the wings with liquid honey (if it's thick, it can be warmed). Roast for another 1/2 hour, being careful not to burn them. Transfer the wings to a larger pot, pour water so it covers them, bring to a boil, pour in soy sauce, garlic, chili flakes, anise, cinnamon, cloves. Reduce heat and cook covered for about 45 minutes. Finally strain the broth. Remove the meat from the wings, set aside on a plate.
2. Rinse the mushrooms under cold running water, dry on a towel, cut into pieces. Season with salt and place on a baking sheet in a single layer and roast for about 20 minutes in an oven preheated to 180 degrees. After roasting remove the mushrooms from the sheet and set aside on a plate.
3. To the boiled broth add the roasted mushrooms and duck meat. Put the cooked noodles into bowls pour over with the hot broth with mushrooms and duck meat.