Ingredients

• skeleton (bones and skin) remaining from roasted duck (and neck if you have it)
• 4 cm piece of ginger
• 1 small onion
• 2 cloves garlic
• 1/3 chili pepper
• 4 tablespoons soy sauce
• spices: 3 cloves, 1 star anise, 2 cm piece of cinnamon bark, 5 peppercorns, 2 bay leaves, 3 allspice berries and - if you have - 3 kaffir lime leaves
• vegetables: pieces of celery stalk, celery root, parsnip root, leek, parsley
• optional: 2 tablespoons fish sauce and Japanese shichimi tōgarashi spice blend

For serving:

• noodles e.g. buckwheat soba or soy (Chinese) or rice ribbons
• fresh cilantro or chives

Preparation

1. Place the roasted duck carcass in a pot, add all bones and skin remaining from the roasted duck, add fresh neck if it was packaged with the duck. Cover everything with cold water (about 7 cm above the level of meat), bring to a boil, reduce heat and skim if necessary.
2. Add ginger, onion (unpeeled) and garlic (unpeeled) - can be charred in a flame first to gain aroma. Add chili, soy sauce, spices, rinsed vegetable pieces and fish sauce, simmer for about 1 and 1/2 - 2 hours on minimal heat.
3. Then strain the broth through a sieve into a clean pot. Taste the strained broth and season if needed (salt, pepper, soy sauce, Japanese shichimi tōgarashi spice blend). If the broth turned out concentrated, you can dilute it.
4. Serve with cooked soba noodles (5 minutes in boiling salted water, rinse in a sieve after cooking), or with soy - Chinese noodles (add to boiling water, remove from heat and wait 3 minutes before draining, rinse with water). Rice ribbon noodles are first soaked in cold water for 15 minutes, then added to boiling water and cooked for about 3 minutes, drained and rinsed with water. The soup can be sprinkled with chives or cilantro.