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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Peking Duck Bone Soup   
    Categories: Loo, Oriental, Poultry, Vegetables, Offal   
         Yield: 6 Cups   
       
   MMMMM---------------------------BROTH--------------------------------   
              Bones from 1 Peking duck   
              - carcass, neck, gizzard,   
              - wings, leg & thigh bones   
         1    Scallion   
         1 sl Ginger   
      
   MMMMM----------------------------SOUP---------------------------------   
         1 lb Celery cabbage (ch'ing tsai)   
         2 oz Dried bean thread (bean   
              - vermicelli)   
              Water   
         2 tb Oil   
         2 sl Ginger   
       1/2 tb Salt   
       1/2 ts MSG   
         6 c  Peking duck bone broth   
              - from above; (if there's   
              - not enough, cut with   
              - chicken broth or water)   
         2 oz Chinese or Smithfield ham   
              - slivered   
         1    Duck gizzard; from the   
              - broth pot, sliced thin   
       
     Originally, Peking duck was served in three courses,   
     to wit:   
        
     The familiar pancake, scallion 7 sauce bit (cucumber   
     slivers also sometimes), with which the skin was   
     served without the meat;   
        
     The meat, combined with stir-fried vegetables in a   
     soy-based sauce, served alone or with rice;   
        
     A soup made with the bones of the duck just eaten.   
        
     Now, in our streamlined 20th century, the courses are   
     combined into one, the meat wrapped up with the skin   
     and the scallion in the pancake, the vegetable course   
     is omitted, and the soup is presumably drunk by the   
     staff.   
        
     Cut cabbage across into 1" to 1.5" chunks (these will   
     separate on cooking). Soak bean thread in water until   
     soft, then cut into 6" lengths (WARNING - if you omit   
     this cutting, you may find a guest choking on the   
     stuff, which I did once).   
        
     Simmer in water to cover for 45 min: bones from 1   
     Peking duck: carcass, neck, gizzard (which had been   
     roasted with the duck), wings, leg and thigh bones.   
     Season with 1 scallion and 1 slice ginger.   
        
     Heat oil in a soup kettle. Add ginger, salt, and   
     cabbage. Stir-fry 1 min. Add all remaining ingredients   
     except bean thread, gizzard, and MSG (if used). Cover   
     and cook until cabbage is tender, 3 min or so. Bring   
     soup to a boil, add bean thread, gizzard, and MSG.   
     Turn heat off. Serve immediately.   
        
     From: Michael Loo   
        
     Recipe from: http://www.recipelink.com   
        
     Uncle Dirty Dave's Archives   
       
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